Looking for a fun and healthy twist on your typical breakfast routine? These Fluffy Blueberry Chocolate Chip Pancakes are a game changer! Made with wholesome ingredients, these pancakes are packed with 20 grams of protein per serving—making them a filling and nourishing start to your day. What makes these pancakes even better is the sneaky addition of broccoli sprouts powder, which provides a veggie boost without compromising on taste. Whether you’re trying to sneak more greens into yours and your kids’ diet or simply want a nutrient-packed breakfast, these pancakes are sure to become a family favorite!

Ingredients:

1 cup cassava flour (https://amzn.to/4f9yh9E)

1/4 cup coconut flour (https://amzn.to/4goyR4x) 

1 tsp baking powder (aluminum-free)

1/4 tsp baking soda

1/4 tsp sea salt

3 tbsp collagen peptides (https://amzn.to/49kwmxL) 

1 scoop broccoli sprouts powder (https://amzn.to/3OEiyVp) 

3 large eggs

2 tbsp almond butter

3/4 cup coconut milk 

2 tbsp avocado oil 

1-2 tbsp maple syrup (optional, for slight sweetness)

1 tsp vanilla extract 

1/2 cup fresh or frozen blueberries

1/4 cup dark Lily’s chocolate chips (look for dairy-free, sugar-free options if needed)

A dollop of Culina Plain & Simple Coconut Yogurt (https://amzn.to/4ip6Mvy)( https://amzn.to/3OHyB4B)  

Directions:

1. Mix the Dry Ingredients:

In a medium bowl, whisk together cassava flour, coconut flour, baking powder, baking soda, sea salt, collagen peptides and broccoli sprouts powder.

2. Combine Wet Ingredients:

In a separate bowl, whisk eggs, almond butter, coconut milk, avocado oil, maple syrup (if using), and vanilla extract until smooth.

3. Make the Batter:

Gradually pour the wet mixture into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken slightly. If it’s too thick, add a splash of coconut milk.

4. Add the Good Stuff:

Gently fold in the blueberries and chocolate chips.

5. Cook the Pancakes:

Heat a non-stick skillet or griddle over medium heat. Lightly grease with avocado oil or coconut oil. Scoop 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook another few minutes until golden brown.

6. Serve Warm:

Stack pancakes and top with a dollop of Culina Plain & Simple Coconut Yogurt, extra blueberries, chocolate chips, or a drizzle of maple syrup. Enjoy!