Blueberry-Chocolate Chip Pancakes (gluten-free, dairy-free)

Could anything be more perfect for a weekend breakfast than pancakes? I think not. Last Saturday morning, my daughter and I woke up and decided to cook. (Second only to reading, cooking is our favorite Saturday morning activity.)

I wanted blueberry pancakes, she wanted chocolate chip, so we compromised with blueberry-chocolate chip. And they were a success!

Try these out and let me know what you think in the comments.

  • 4 Tbs. millet flour
  • 3 Tbs. arrowroot starch
  • 3 Tbs. buckwheat flour
  • 1 Tbs. grassfed beef gelatin
  • 1/2 tsp. sea salt
  • 1 tsp. baking powder
  • 1 tsp. coconut sugar
  • 2/3 c. flax milk (or nut milk)
  • 1 egg
  • 1 Tbs. melted margarine
  • 1 tsp. vanilla
  • 1 c. blueberries
  • 1/2 c. semisweet chocolate chips

1. Whisk dry ingredients together in a medium bowl.

2. Whisk milk, egg, melted margarine, and vanilla together in a small bowl, then add to dry ingredients and mix well.

NOTE: Do not stir the blueberries and chocolate chips into your batter at this point, unless you want purple pancakes. (Which you might, if you’re eight years old and love all things colorful, as a certain little person in my house does. I however, prefer my food non-purple unless it’s a grape.) Aside from the berries getting squished, the chocolate chips will sink to the bottom of the bowl, resulting in some pancakes with no chips and some that are very chocolatey and very messy. Not to mention the fact that you’ll have melted/burned chocolate in your skillet after the first batch, which will quickly proceed to smoke as you cook the next round. Does it sound like I’ve learned this from experience? Why, yes I have.

3. Preheat a large skillet over medium-low heat. Add a tablespoon of margarine or coconut oil to the skillet. When it sizzles, drop 3-4 Tbs. of batter onto skillet. Immediately sprinkle blueberries and chocolate chips on top of batter.

4. Cook until pancakes have bubbles on top and are just beginning to get dry around the edges. Carefully flip and cook 30 seconds or so longer, until golden brown.

5. Remove to a plate to cool and repeat with the remaining batter, adding more margarine or coconut oil as needed.

Serve warm with additional berries and, of course, plenty of maple syrup!