Happy Saturday, aka the most perfect day for a fluffy, thick stack of these Blueberry Peanut Butter Chocolate Chunk pancakes! Oh yeah, and perhaps you’re not a fan of peanut butter, or even allergic, easily swap out for almond butter and these might even be more delicious. We are huge fans of peanut butter in this house, but will occasionally swap out for almond butter from time to time. The most underrated part of these is the last sprinkle of homemade gluten free granola, easily *chef kiss* with maple syrup, obviously!
Blueberry Peanut Butter Chocolate Chunk Pancakes
The most fluffy and delicious gluten free pancakes with a hidden crunch factor on top! Add a sprinkle of some homemade gluten free granola on top and you may never look back. These are so easy and the biggest crowd pleaser. I like to personally switch out for raspberries with the same toppings, or even some blackberries. It's also fun to change it up a bit. Hope you give this stack a try and let me know how you like.
- February 27, 2021
- 2
- 10 min
- Print this
Ingredients
- 1 cup Birch Benders Paleo Pancake + Waffle Mix;2 scoops Orgain Plant Based “All Natural Unsweetened” Protein Powder (optional, can omit and add 3 tbsp almond flour)
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup almond milk or water (more or less to thin)
- 1 tsp baking powder
- 1-2 cups blueberries (fresh or frozen)
- 1/4 cup natural peanut butter or almond butter
- 1/4 cup dark chocolate chunks
- 1 tsp cinnamon
- 1/4 cup homemade gluten free granola
- drizzle of maple syrup
- sea salt flakes (optional)
Directions
- In a medium mixing bowl, add Birch Benders mix, vanilla extract and an egg.
- In another bowl, add the Birch Benders mix, baking powder, cinnamon, and a pinch of sea salt.
- Slowly add in almond milk or water until the batter is a good, thick but smooth mixture.
- Grease a non skillet of choice. We like to use avocado oil or coconut oil occasionally.
- Place about 1/4 cup of pancake mixture onto the hot skillet. Add blueberries and a few chocolate chunks to the pancake once you see some bubbles pop up.
- Cook pancakes over medium heat for about 1-2 minutes per side, ensuring that the bottom is fully cooked before flipping it over.
- Once all the batter is used and pancakes are ready, add to plates.
- Top with a gracious amount of peanut butter drizzle, more blueberries and a couple extra chocolate chips.
- Add a sprinkle of homemade gluten free granola.
- Drizzle with maple syrup until desired.
- ENJOY and devour these pancakes for me ?
Hi Hanna! Love your blog! I don’t see the ingredient list for the peanut butter chocolate pancakes. The “steps” are there, but not the ingredient amounts. Can’t wait to make these!