Today I am featuring my gal Addie on my blog from Chickpea and the City. She is one of my absolute favorites who also shares the same love for all things oatmeal, muffins, avocado, granola and she is actually OBSESSED with tacos (seriously I’ve never met someone who eats so many tacos). We met via Instagram (like many of us do these days) and have spoken basically everyday since. I am always so impressed with her amazing photography skills and delicious food creations so I wanted her to share one of her newest recipes with YOU! Hope you enjoy her creativity and amazing recipes as much as I do..
Hello, hello fellow foodies! My name is Addie and I’m the chickpea-loving health food blogger over at @chickpeainthecity. Currently from Cleveland, Ohio, I now spend my days in Chicago, Illinois, hopping from restaurants in the city to Whole Foods while also attending school here. I love nothing more than a big bowl of homemade hummus or a plate of tacos (Rachel can attest to this), but today I’m sharing a new breakfast recipe with you because after all, who doesn’t love a good breakfast?
I personally can’t think of a better way to spend a morning than indulging in pancakes, especially when they’re light little pillows filled up with blueberries and topped with every topping in your cupboard. For this recipe, I used three simple toppings: almond butter, fresh blueberries and my new favorite chocolate granola: GoRaw’s Coco Crunch (made of all organic buckwheat groats, sunflower seeds, sesame seeds and organic cacao).
To make these pancakes so light and nutrient-dense, I used my go-to pancake and waffle boxed mix by Simple Mills, a Chicago-based food company I highly recommend checking out if you love to bake but want those fresh, minimal and healthy ingredients.
Now once you take your first bite of these pancakes, you will be amazed at how similar to restaurant-style they really are. As the blueberries melt and glaze your pancakes, there truly is no need for maple syrup. The added crunch of the granola makes each bite subtly sweet and packed with flavor.Print
Blueberry Cacao Crunch Pancakes (Guest Blogger, Chickpea and the City)
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 1 1x
- Category: gluten free
- Cuisine: breakfast
- 1 organic cage-free egg
- 1 tbsp unsweetened almond milk
- 2 tsp unrefined organic coconut oil
- 1/2 cup Simple Mills Pancake & Waffle Mix
- 1/2 cup fresh blueberries
- 1/4 cup of GoRaw Coco Crunch (or any chocolate granola you have on hand)
- 2 tbsp Costco almond butter (the creamiest)
- Begin by combining the egg*, milk and coconut oil in a small bowl and whisk lightly.
- Next, pour in the Simple Mills pancake mix and blend until flour and egg mixture are fully mixed together.
- Grease a skillet with non-stick spray or an additional 1/2 tbsp of coconut oil. Heat to medium.
- Place about 2 tbsp of pancake mix onto your skillet and place a few blueberries on each pancake. When edges begin to dry up and bubble a bit, flip. You want the pancakes lightly browned.
- Once fully cooked, place each pancake one on top of the other for a full stack.
- Put the rest of your blueberries in your skillet on low heat to warm them up a bit. Top on your pancakes followed by the granola and drizzle of almond butter**.
- *If you wish to make these vegan, swap the egg for a flax-egg. Combine 1 tbsp of water and 3 tbsp ground flax-seeds.
- **For the best drizzle, I recommend using all natural almond or peanut butter. This means the ingredient list should have no added sugars or oils.
Now once you take your first bite of these pancakes, you will be amazed at how similar to restaurant-style they really are. As the blueberries melt and glaze your pancakes, there truly is no need for maple syrup. The added crunch of the granola makes each bite subtly sweet and packed with flavor.
For more of my foodie adventures head to my blog!