I really love this skillet pancake. Texture wise it's a cross between a pancake and a coffee cake. I can attest that I have enjoyed it in a variety of ways; topped with sugar free syrup, topped with a big dollop of whipped cream, and last night I actually enjoyed it for dessert warmed with a scoop of sugar free vanilla bean non-dairy coconut "ice cream." Each time I eat it a different way, I say that THAT is my favorite way to enjoy it. I don't add a lot of sweetener to this recipe, only 1/4 cup because it gets additional sweetness from the blueberries and bittersweet chocolate chips. If you'd like it sweeter and more like a coffee cake, simply increase the sweetener a bit (up to 1/2 cup). I love, love...LOVE this skillet pancake. It's so versatile because it makes either a great breakfast treat or yummy dessert. I won't lie, I've even enjoyed it as my lunch topped with a couple of sliced strawberries and whipped cream. Check out a few of my photos below as well as the link to the recipe.
To get to the recipe, click here: Chocolate Chip-Blueberry Skillet Pancake. Enjoy!