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, the...
Foto: Cafe DelitesBahan-bahan
- 2 cups all purpose flour
- 1/4 cup natural sweetener or sugar of choice
- 1 tsp baking powder
- 1 tsp baking soda
- 1 egg
- 1 tbsp low fat vanilla greek yogurt
- 1 3/4 cups unsweetened almond milk
- ½ tbsp white vinegar
- 1/2 tbsp vanilla extract
- 3 tbsp coconut oil (melted)
- 1 cup fresh blueberries
- 2 tbsp dark/semi sweet chocolate chips
Langkah-langkah
In a bowl mix together almond milk and vinegar and leave for 10 mins
In a large mixing bowl, whisk together the flour, sweetener, baking powder, and baking soda to ensure there are no lumps.
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!
Gently fold in the blueberries and chocolate chips so they don't break apart.
Heat: Lightly grease a non-stick skillet with a little extra oil or spray and set over low-medium heat.
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).
Gently flip and cook the other side until golden brown and fluffy (about 1-2 minutes).
Remove from the pan and serve warm with maple syrup, honey, or your favorite toppings.
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