Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter. Makes 8-10 pancakes.
Adapted from my lemon blueberry quinoa pancakes and whole wheat banana quinoa pancakes, which were originally heavily adapted from Martha Stewart.
I used dark chocolate chips for a nice contrast with the berries, but you can use whichever chocolate chip you'd like.