Chocolate chip pancakes and a hot chocolate were such a special treat for me when I was a child and easily a favorite meal. I remember fondly my family heading to our favorite local restaurant for breakfast and this was my order every time! I wanted to share my love of pancakes with my own children but without the sugar overload. This delicious blueberry pancake recipe adapted from Pinch of Yum fills our tummies and our hearts as we gather around my kitchen table. Of course, we top them with some of our Original Recipe granola to give each bite that delectable crunch we can’t resist.
- ¾ cup of oat or almond milk
- 2 tablespoons white vinegar
- 1 cup of all purpose flour
- 2 tablespoons of sugar (we used sugar in the Raw)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2 tablespoons melted butter
- 1 cup fresh blueberries
- More butter for pan
Note to our vegan fans: This recipe is just as delicious if you swap in an egg substitute, vegan butter, and top with Caribbean Delight, our vegan granola.
Mix milk and vinegar together and let it sit for a couple of minutes to make buttermilk. (I was surprised to see that there was even a reaction with the plant milk.)
Mix dry ingredients until they are combined.
Pre-heat non-stick pan over medium heat and coat with a small amount of butter.
Mix egg, milk mixture, and melted butter into the dry ingredients until just combined. Do not overmix.
Add about 1/3 cup of batter to the pan. Top with blueberries.
Cook the pancake until you see little bubbles on the top and edges become firm. Flip and cook for another minute or two until the pancake is cooked through.
Serve with butter and/or maple syrup, and generously sprinkle crumbled Oh-Mazing granola on top.