Blueberry Cacao Crunch Pancakes (Guest Blogger, Chickpea and the City)




  1. Begin by combining the egg*, milk and coconut oil in a small bowl and whisk lightly.
  2. Next, pour in the Simple Mills pancake mix and blend until flour and egg mixture are fully mixed together.
  3. Grease a skillet with non-stick spray or an additional 1/2 tbsp of coconut oil. Heat to medium.
  4. 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.
  5. Once fully cooked, place each pancake one on top of the other for a full stack.
  6. 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**.
  7. *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.
  8. **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.