Apple Blueberry Multigrain pancakes

I have to admit to bing a big breakfast person. I love breakfast and pancakes arw usually quick and easy. And then you have leftovers for the next early training morning. I have been expermimenting with some diferent flour and grain combos and been having a lot of fun. These multigrain pancakes are filled with fruit, but still light and fluffy. The ground flax seed provides a nutty taste and healthy omega 3s. Combined with the buckwheat and oatmeal, they are also filling and a great breakfast with either maple syrup or fruit preserve. Make sure you get oats labeled gluten free if there are concerns.

Combine in large bowl:
1 cup gluten free flour
1 cup steel cut oats
1/4 cup course ground cornmeal
1/4 cup ground flax seed
1/4 cup buckwheat flour
2 tbsp packed dark brown sugar
2 tbsp baking soda (seems like a lot but that provides the fluffy texture)
1/4 tsp xanthan gum
1 tsp cinnamon
1/4 tsp cardamom

Add to dry mixture and stir well:
3 eggs, lightly beaten
1/4 cup oil
1 tsp vanilla extract
1 1/2 cup milk
1 apple chopped fine or greated (I prefer using Gala or Jazz apples)
1 cup fresh or frozen blueberries.

Let batter stand, stirring occasionally while griddle warms. Cook until bubbles form and edges are no long wet looking then flip. Serve warm with Maple syrup.