One thing that I love to keep on hand in my pantry is a bag of chocolate chips. I hide them in the back , and try to forget that they even exist. If I didn’t intentionally ignore them, I might eat them when I’m jonesing for chocolate, and then I would be helpless when a impossible to ignore chocolate chip pancake craving hits.

I’m crazy about pancakes for breakfast, and I like to play on a classic recipe by adding new ingredients into the mix. Last week, I added fresh blueberries and a few chocolate chips, and they were delicious. They were, in fact, so delicious and sweet that I went without maple syrup or earth balance on top of them. I’ve made a couple of adjustments to my old pancake recipe, so I’m reprinting it here. Feel free to experiment on your own with different add-ins. I’m thinking about pureed banana next time.Blueberry Chocolate Chip Pancakes

5/8 c. whole wheat pastry flour

1 tsp. vegan sugar

1 tsp. baking powder

1/4 tsp. salt

1/2 TBSP. egg replacer powder (unmixed)

2 TBSP. water

3/4 c. unsweetened almond milk

1/8th tsp. cinnamon

1 TBSP chocolate chips

1/4 c. blueberries, tossed in flour to coat

1. Mix all of the dry ingredients together and then add the almond milk and water.

2. Stir in the chocolate chips and fold in the blueberries.

3. Heat a pan over medium and pour the batter out into your desired pancake size. The batter is thin, so you may have to use a spoon to evenly distribute the chocolate chips and blueberries, but it will rise while it’s cooking.

4. Cook for about a minute, or until golden brown, and then flip.