Are you ready for the fluffiest, most pillowy perfect pancakes EVER? With fresh blueberries bursting with sweet juiciness? And mini chocolate chips melting throughout? Ooooh yeah, and a drippy maple almond butter sauce with hints of vanilla and cinnamon? If so, keep on scrolling because these babies are for YOU.
The secret here is not disguising some unbelievable health food, but rather reapproaching a classic. There’s a reason that the phrase “buttermilk pancakes” conjures up warm, happy thoughts and gets your mouth watering. Because buttermilk can work magic in good ole’ flapjacks. The acid in buttermilk reacts with the baking soda to produce a wonderfully light and airy texture, and the flavors bring a hint of tang and rich buttery notes. So, basically, this stuff is PERFECT for pancakes. (Buttermilk is simply dairy milk that’s been pasteurized then treated with lactic acid bacteria, which provide the thickness, acidity, and buttery taste. This article from Cooks lllustrated can help answer some of your questions.)
So what about the “healthy” part? And what makes these so special?
- 100% whole grain– White whole wheat offers all the benefits of regular whole wheat but with a lighter taste and texture. You would never know!
- No refined sugar– A touch of monk fruit (healthy natural calorie-free sweetener) adds just the right amount of sweetness and makes refined sugar unnecessary. I also used Lily’s dark chocolate baking chips, which are sweetened with stevia. So go ahead with a little maple syrup in the topping without any guilt. 🙂
- Low fat/fat free buttermilk– The desirable characteristics of buttermilk actually don’t come from milkfat, so we can keep it lighter in calories.
- Plain nonfat Greek yogurt– Thickens the batter just enough and helps create that remarkably fluffy texture, while adding a little kick of protein.
- Avocado oil or coconut oil– Either of these work perfectly and add healthy fats; the pancakes don’t need much, so calories can still be kept in check.
- Blueberries– Nutritional powerhouses with a multitude of potential health benefits, including reduced inflammation and promotion of metabolic, heart, and even cognitive health!
- Almond butter topping (optional but highly recommended!)- Get healthy oils and other nutrients from almond butter in this sweet topping that’s TO DIE FOR yummy.
Putting all this together makes these not only nutritious and wholesome, but so satisfying your belly will be happy for hours. Plus, they’re ridiculously easy to throw together and quick enough even for a weekday! So let’s indulge, shall we?
Top these with nut butter (pictured above is Justin’s Maple Almond Butter) and maple syrup.
Or try this instant magical maple almond butter sauce. The maple-vanilla-cinnamon flavor combo pairs perfectly with the blueberry, chocolate chip, and buttermilk goodness. Unite that with the drippy, smooth, rich texture and you have a sauce made in heaven.
Just combine 1 part Justin’s Maple Almond Butter (I haven’t tried this with other brands), 1 part pure maple syrup, a dash cinnamon and splash vanilla; microwave 10 seconds; stir; and POUR ALL OVER EVERYTHING.
Healthy Blueberry Chocolate Chip Buttermilk Pancakes
Notes
*I recommend using a kitchen scale for accurate flour measurements.
Ingredients
For the pancakes:
- 1/2 cup low fat buttermilk
- 2 egg whites
- 1 tsp neutral oil (avocado oil, almond oil), or melted coconut oil
- 3 Tbsp plain Greek yogurt (0%, 2%, or whole)
- 1 tsp vanilla extract
- 2 packets monk fruit extract (or stevia, erythritol), equivalent to 3-4 tsp sugar
- 1/8 tsp sea salt
- 1/4 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 84 g | scant 3/4 cup white whole wheat flour*
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- ~2.5 oz | ~1/2 cup fresh blueberries
- ~1/2 oz | ~1 Tbsp mini chocolate chips (I use Lily's dark chocolate baking chips)
For the maple almond butter sauce (optional):
- 2 Tbsp Justin's Maple Almond Butter
- 2 Tbsp pure maple syrup
- Dash cinnamon
- 1/2 tsp vanilla extract
Instructions
- In a medium mixing bowl, thoroughly whisk the buttermilk, egg whites, oil, Greek yogurt, 1 tsp vanilla, sweetener, salt, cinnamon, nutmeg, and cloves until smooth.
- Add flour, baking powder, and baking soda. Stir just until combined (some lumps are fine). Fold in blueberries and chocolate chips.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter as needed. Spoon batter onto pan to form pancakes of desired size. When bubbles start to form on the top, gently flip. Cook until golden brown. Transfer to plates. Repeat in batches. (Makes 6 medium pancakes.)
- Make the maple almond butter sauce: Combine all ingredients in a small microwave-safe bowl. Heat 10-15 seconds. Stir until smooth.
- Top as desired and dig in!
Nutrition facts are for 1 serving pancakes with blueberries and chocolate chips (Lily’s), not including maple almond butter sauce.
Recipe loosely adapted from Ambitious Kitchen and Amy’s Healthy Baking.