1 rating

Double Chocolate Chip Blueberry Pancakes

Staff Writer
The Sneaky Chef

These pancakes have half the calories and fat of regular chocolate chip pancakes, and blueberries help transform this seemingly decadent breakfast into a guiltless and healthy indulgence.

Ready in
15 m
Deliver Ingredients
18 pancakes


  • 3/4 Cups whole-grain flour
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 2 Tablespoons unsweetened cocoa powder
  • 1 Teaspoon pure vanilla extract
  • 1/4 Cup low-fat milk
  • 1 large egg
  • 1/4 Cup Sneaky Chef Purple Purée
  • 1 Tablespoon honey or pure maple syrup
  • 2 Tablespoons semisweet chocolate chips
  • Butter or cooking spray, for greasing


In a large bowl, sift together the flour, baking powder, salt, and cocoa powder. In a seperate bowl, whisk together the vanilla, milk, eggs, purée, and honey. Slowly incorporate the wet ingredients into the dry and whisk well until combined. Fold in the chocolate chips. 

Grease a large skillet and heat to medium-high. Pour spoonfuls of the batter onto the skillet and cook on both sides until golden brown, about 2 minutes per side. 

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.