Greetings and Happy February! I’m happy to be back today with another guest post here at Honeyville and sharing another recipe from Gourmet Girl Cooks. I don’t know about all of you, but I am so ready for winter to be over and spring to get here!
Today, I’m sharing a recipe for my Chocolate Chip-Blueberry Skillet Pancake. This huge pancake is grain free and gluten free and made using my favorite Honeyville blanched almond flour, some ground chia seeds and a touch of coconut flour. It requires no flipping whatsoever and can be served for breakfast topped with syrup and butter OR served warm as a dessert topped with a scoop of vanilla ice cream, too. I’ve also enjoyed eating it “as is” topped with a big dollop of whipped cream. This recipe makes a huge 12-inch pancake that yields 8 to 10 generous servings. It’s quick and easy to whisk together and it takes about 30 minutes to bake. I also have a very popular similar recipe that makes a smaller skillet style pancake that uses ground golden flax. While many of my followers love that recipe, I’ve also received numerous requests for a version that does not include any flax and this recipe does just that.
This skillet pancake is delicious and nutritious and filled with protein rich almond flour, chia seeds, and whole eggs. The blueberries and bittersweet chocolate chips not only add flavor, but provide beneficial antioxidants as well. This recipe has a “cake-like” texture somewhere between a pancake and a coffee cake. Feel free to swap out the blueberries for your favorite berries (strawberries, raspberries, blackberries, etc.) or make it entirely a chocolate chip version if you prefer. You could toss in some chopped walnuts or pecans as well. Also, if you prefer a sweeter more “coffee cake like” indulgence, just add a little additional sweetener.
I hope you enjoy this recipe. If you’d like to find more grain free, no sugar added recipes like this one, please check out my blog, Gourmet Girl Cooks, where you will find hundreds of delicious low carb recipes and meal ideas.
Almond Flour Chocolate Chip-Blueberry Skillet Pancake
2 cups Blanched Almond Flour
1/4 cup ground Chia Seeds
2 Tbsp Honeyville Organic Coconut Flour
1/4 cup Swerve Sweetener (up to 1/2 cup for a sweeter version), or other preferred sweetener
3 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Sea Salt
1-1/2 cups Buttermilk (see note below for dairy free version)
3 large Eggs
3 Tbsp melted Coconut Oil (plus extra to grease skillet)
1/3 cup bittersweet Chocolate Chips
1/3 cup Blueberries (fresh, frozen, or Freeze Dried)
Preheat oven to 350 degrees. Grease a 12-inch cast iron or ovenproof skillet and set aside.
In a large bowl, whisk together almond flour, ground chia, coconut flour, sweetener, baking powder, baking soda, and salt.
In a separate small bowl, beat buttermilk and eggs together. Add wet mixture to dry mixture and mix until combined; stir in melted coconut oil and chocolate chips.
Heat a 12-inch greased ovenproof skillet over medium high heat until hot. Pour batter into hot skillet; top with blueberries. Cook on stove top for about 2 minutes. Place skillet into preheated oven and bake for about 25 to 30 minutes, or until cooked in the center or no longer jiggles when shaken. Let cool slightly in pan for approximately 5 minutes. Cut into wedges and serve or use a rubber spatula to gently loosen and carefully slide onto cutting board. Serve topped with syrup, butter, or berries for breakfast or topped with a scoop of ice cream for dessert.
*Note: To make a dairy free version of this recipe, you can easily make a dairy free buttermilk substitute. This particular recipe calls for 1-1/2 cups of buttermilk. To make the dairy free substitute, add 4-1/2 teaspoons of white vinegar or lemon juice to a 2-cup glass measuring cup and then fill with almond or coconut milk to the 1-1/2 cup mark and allow it to sit for 5 to 10 minutes before using.