Blueberry Chocolate Chip Pancake Muffins

I love pancakes (who doesn’t).
But I actually never ate them before I was 14 or 15.
Before that, I ate tons of french toast and crepes. And when I saw the box of Aunt Jemima at the supermarket, I thought they were thick crepes. As in you add more crepe batter to the pan to make it thicker. I even asked my grandmother once to make thicker crepes and didn’t understand why it didn’t work!

And then my mom took a pancake recipe from one of my first cookbooks, Young and Hungry, and made it for me and my young brother.
It was soooo good. And she made them again, and again, and again.

When I ended up alone in my apartment, I still wanted to eat fluffy, yummy, pancakes. And the first ones I made were Angela’s easy and healthy spelt pancakes for one, which are now my go-to pancake recipe. But one morning I decided to take out the recipe my mother used.

They were heavier and less fluffy then those my mom made, as well as the spelt pancakes I usually made. I didn’t understand. I just didn’t like them.
And then it came to me: since my brother is allergic to eggs, my mom used egg replacer in the pancake recipe.
The only pancakes I ate before were eggless pancakes.

It is probably just because I am used to eggless pancakes, but I just don’t like eggs in my pancakes. Eggless pancakes are light and fluffy and adding eggs makes them different.

All that to explain why you won’t find eggs in the pancake recipe bellow.
In fact, I decided to use my favorite spelt pancake recipe when I had the idea of making them in the oven!

Adaptation of Healthy Spelt Pancakes for One, Oh She Glows

Print recipe

Ingredients:

• 1 cup spelt flour
• Pinch fine sea salt
• 2 tsp baking powder
• 1 cup milk (I used unsweetened almond milk)
• 1/4 tsp pure vanilla extract
• 1/2 cup fresh blueberries
• 1/4 cup semisweet chocolate chip
• Maple syrup, to serve

Directions: Preheat oven to 400°F and grease 10 holes of a muffin tin. In a bowl, mix flour, salt and baking powder. Add milk and vanilla and whisk until combined. Stir in blueberries and chocolate chips. Distribute in the 10 muffin tin holes (about 2/3 filled) and bake for 15 minutes. Serve with maple syrup.

Serve 2-3

Oh my, these were so, so good. Not much to describe, only that they were crunchy on the outside with yummy fluffy pancake texture on the inside! And the juicy blueberries and creamy chocolate were a bonus ;-).

What is your favorite breakfast?
Breakfast is my favorite meal, so it is hard to choose, but if you can add maple syrup, it is high on my list. Maybe I have a small preference for french toast, but I also have a thing for bagels and granola ;-).