Dessertscafedelites5.0
Blueberry Chocolate Chip Pancakes
These Fluffy Blueberry Chocolate Chip Pancakes are about to become your new weekend ritual. Made with a secret weapon—Greek yogurt—this batter cooks up impossibly tall and soft while keeping things on the lighter side. Bursting with fresh blueberries and melting chocolate chips in every bite, they are the perfect balance of wholesome and indulgent. Best of all? You can whip up this healthy, dairy-conscious stack in just 25 minutes 15 pancakes
👥 15 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- skillet
- pan
📝 Preparation Steps
1
In a bowl mix together almond milk and vinegar and leave for ⏱️ 10 mins
2
In a large mixing bowl, whisk together the flour, sweetener, baking powder, and baking soda to ensure there are no lumps.
baking powder1 tspbaking soda1 tsp
3
Make a well in the center. Add the egg, greek yogurt, almond milk mixture, vanilla extract, and melted coconut oil. Whisk the wet ingredients into the dry just until combined. Note: Do not overmix; a few lumps are okay!
egg1coconut oil (melted)3 tbsp
4
Gently fold in the blueberries and chocolate chips so they don't break apart.
fresh blueberries1 cup
5
Heat: Lightly grease a non-stick skillet with a little extra oil or spray and set over low-medium heat.
6
Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles begin to form on the surface and the edges look set (about ⏱️ 2-3 minutes).
7
Gently flip and cook the other side until golden brown and fluffy (about ⏱️ 1-2 minutes).
8
Remove from the pan and serve warm with maple syrup, honey, or your favorite toppings.
Nutrition Facts
calories
128 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
151 mg
protein Content
3 g
trans Fat Content
0.001 g
cholesterol Content
11 mg
carbohydrate Content
17 g
saturated Fat Content
4 g
unsaturated Fat Content
1.4 g
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