Blueberry Chocolate Chip Greek Yogurt Pancakes with Maple Almond Butter Sauce

Ok, I’ll be honest: Chocolate-covered strawberries annoy me. Don’t get me wrong, they are awesome for a bite-sized treat; it’s really the name that bugs me. It has become so prevalent that people ignore the best combination since peanut butter and jelly…

blueberries and chocolate! These blue babies too often end up chocolate-deprived because “chocolate-covered blueberries” isn’t the first thing that jumps to mind. Just because they are too puny to put on a stick and dunk in a chocolate fountain does not mean they can’t love chocolate as deeply as strawberries can! This is real love too. 😉

And these pancakes are the perfect way to honor their love, and your happiness for that matter. Made with Greek yogurt, 100% whole grains, healthy fats, and no refined sugar or added oils, these pancakes are super satisfying, yet light and fluffy. They are also packed with all the most wonderful flavors you can dream of: blueberries, dark chocolate, maple, cinnamon…

Blueberry Chocolate Chip Greek Yogurt Pancakes with Maple Almond Butter Sauce

Single serving (2 pancakes), but can easily be multiplied for more

For the pancakes:

• 30 g (scant 1/4 cup) white whole wheat flour
• 2 Tbsp quick-cooking oats
• 1/2 tsp baking powder
• sprinkle ground cinnamon (scant 1/4 tsp)
• dash ground nutmeg
• 1 packet stevia (or equivalent)
• 1 egg white
• 2 Tbsp plain Greek yogurt
• 2.5 Tbsp milk
• 1/4 tsp vanilla extract
• 30 g (handful) fresh blueberries
• 1-2 Tbsp dark chocolate chips (I use Lily’s)

Thoroughly mix together flour through stevia. In a separate bowl, whisk egg white until frothy. Beat in yogurt, milk, and vanilla. Pour dry ingredients into wet and mix gently. Stir in blueberries and chocolate chips just until combined. (Do not over-mix.)

Heat a large skillet or griddle over medium-high heat. (If not high-quality non-stick, coat the pan with coconut oil.) Divide batter into two large pancakes in the hot skillet, and cook until bubbly on the top and golden on the bottom; gently flip and cook a couple more minutes, until golden crisp. Meanwhile, prepare sauce.(Look at those berries ooze!)

For the sauce:

• 2 tsp Justin’s Maple Almond Butter
• 2 tsp maple syrup
• 1/4 tsp vanilla extract
• light sprinkle ground cinnamon

Combine all ingredients in a small microwaveable bowl and stir until smooth. Heat in microwave about 10 seconds, and stir again. Pour over pancakes and drool. Then take an embarrassing picture of a loved one licking the almond butter sauce bowl like an animal.