Chocolate Chip-Blueberry Skillet Pancake - New Recipe!

Today I'm debuting my new Chocolate Chip-Blueberry Skillet Pancake recipe via my guest post on Honeyville's blog. While many of you have already been enjoying my recipe for No-Flip Berry Pancakes, this recipe is different. A number of you have let me know that you either do not care for flax (which is used in my no-flip pancake) or that you simply choose not to eat it...so you will be excited to know that this recipe does not include any flax. It uses my favorite Honeyville blanched almond flour, ground chia seeds and a touch of coconut flour, It's a great recipe that can easily be customized by adding your own personal add-ins.

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!