Vegan Chocolate Chip Pancakes

5 from 5 votes

Vegan Chocolate Chip Pancakes

Easy vegan chocolate chip pancakes are the perfect weekend breakfast. These pancakes are eggless, and dairy-free! They are light and fluffy, and a truly decadent breakfast treat!

Prep Time10

Cook Time12

Rest Batter10

Total Time32

Course: Breakfast

Cuisine: American

Servings:

Calories: 223kcal

Author: Alison Corey

Equipment

Ingredients

1 cup all-purpose flour or white whole wheat flour
2 teaspoon raw sugar
½ teaspoon baking powder
¼ teaspoon baking soda
1 cup unsweetened almond milk or other dairy free milk
⅓ cup vegan chocolate chips
2 teaspoon coconut oil melted

Instructions

Whisk together the all-purpose flour, sugar, baking powder, and baking soda in a medium mixing bowl.
Pour in the almond milk and fold together until combined. Don't over-mix. The batter may be a little lumpy.
Fold in the chocolate chips.
Allow the batter to rest for 10 minutes.
Preheat griddle to medium/high heat.
Grease preheated griddle with coconut oil (about 1 tsp.) Place ¼ cup of batter on the griddle. Using the bottom of the measuring cup gently spread the batter evenly, creating round circles. Depending on the size of your griddle you should be able to fit about 4 pancakes at a time.
Cook for 3-4 minutes or until you see bubbles forming in the batter, then flip. Cook an additional 2-3 minutes. Add a bit more coconut oil, and cook the remaining batter.
The batter makes about 8 pancakes. The serving size is 2 pancakes. Serve with pure maple syrup and vegan butter (optional).

Video

Notes

Tips for Making Vegan Chocolate Chip Pancakes

Calories are calculated with chocolate chips but not with maple syrup.
To get round even pancakes use a ¼ measuring cup to scoop the batter, then spread and flatten the batter with the bottom of the measuring cup
Melt the coconut oil in the microwave for 10 seconds before adding it to the pan.
Store in the refrigerator for up to 4 days.
Freeze for up to 3 months.
Reheat in the microwave.

Nutrition