Description
These Vegan Chocolate Chip Pancakes are light, fluffy, and studded with melty chocolate chips. They’re quick to whip up and perfect for a cozy breakfast or brunch without any dairy or eggs.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1 tablespoon sugar (coconut or cane sugar)
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup non-dairy milk (almond, oat, or soy)
- 1 tablespoon neutral oil (avocado or canola)
- 1/2 teaspoon vanilla extract
- 1/3 cup vegan chocolate chips
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Pour in the non-dairy milk, oil, and vanilla extract. Stir until just combined; the batter should be slightly lumpy.
- Gently fold in the vegan chocolate chips.
- Heat a non-stick skillet or griddle over medium heat and lightly grease if needed.
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
- Flip and cook for another 1–2 minutes until golden brown.
- Serve warm with maple syrup, extra chocolate chips, or fresh fruit.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- You can swap all-purpose flour with whole wheat pastry flour for a heartier option.
- Freeze leftovers between sheets of parchment and reheat in a toaster for a quick breakfast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg