Wild Blueberry & Chocolate Skillet Pancakes
Recipe by Danielle Omar RDN, MS of Food Confidence
¾ cup all-purpose flour
1 ½ tablespoons sugar
½ tablespoon baking powder
1/8 teaspoon sea salt
1 large eggs
½ cup + 1 Tbsp. unsweetened coconut milk
½ teaspoon pure vanilla extract
1 tablespoon unsalted butter, plus more to coat pan (may use coconut oil to make vegan)
½ cup frozen Wild Blueberries
¼ cup dark chocolate chips
Preheat the oven to 450. Place cast iron skillet in the oven. I used a small, 4-inch cast iron skillet to make individual cakes.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs and then whisk in the milk and vanilla. Melt the butter and whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed. Stir in dark chocolate chips.
Remove cast-iron skillet from oven. Swirl a teaspoon or so of butter into the bottom of the pan. Layer the bottom of pan with half of the frozen Wild Blueberries. Pour half of the batter over the Wild Blueberries. Place in the oven and heat 15-20 minutes, or until golden brown on top. After cooking, remove from the oven and let cook a few minutes before loosening from pan and flipping for serving. Top with a sprinkle of white sugar and a drizzle of maple syrup.
Wild Blue is Good for You!