Easy and quick chocolate chip pancakes that are vegan, gluten-free (no wheat), and delicious! These homemade eggless pancakes are perfect for breakfast on weekends or as a tasty dessert in the afternoon!
Pancakes – who doesn’t love them?! Well, I adore them and whip up a batch of my popular Banana Oat Flour Pancakes at least twice a week. They’re quick and easy to make and contain only 3 ingredients. However, since I love to experiment in my kitchen, I came up with a slightly modified recipe and also added chocolate chips. You know, a woman can never have enough chocolate in her life, right. 😀
These chocolate chip pancakes have undergone lots and lots of recipe testing. In fact, I made 5 batches until I was 100% satisfied with this new recipe. But it was worth it and I hope you will love them as much as I do!
Coconut Flour Pancakes
I have a love/hate relationship with coconut flour. It can be very useful in some recipes but it can turn others into a disaster because it absorbs so much liquid (coconut flour is packed with lots of fiber). People who follow a paleo diet love to use it, since it’s low-carb (keto-friendly) and also tolerated very well. Apparently it works best in traditional recipes that contain many eggs, but don’t worry, it can be still a great ingredient for vegan recipes.
If you use coconut flour only in small quantities and combine it with another flour, it can really improve the texture of baked goods. These eggless pancakes contain a combination of oat flour and coconut flour. I tweaked the quantities a couple of times but noticed that 60 grams oat flour and 20 grams of coconut flour is a great ratio.
Oat flour can make baked goods dense, but as mentioned before, the addition of a little coconut flour helps to make these pancakes a bit fluffier. Furthermore, I noticed they can be flipped easier.
How To Make Chocolate Chip Pancakes?
Below you can see 8 process shots. These dairy-free pancakes can be done in less than 20 minutes, all you need is one bowl, a pan, and a few ingredients. Check the printable recipe card below for all ingredients with measurements, including nutrition facts (calories, etc).
PHOTO 1: For the flax egg, simply mix 1 tablespoon ground flax seeds and 2 1/2 tablespoons water in a small bowl. Set aside and let thicken for 5 minutes. You can also use ground chia seeds instead of flax seeds.
PHOTO 2: Meanwhile, add the dry ingredients (oat flour, coconut flour, a pinch of salt, and baking powder) to a medium-sized bowl. Stir with a whisk to combine.
PHOTO 3+4: Add the wet ingredients (flax egg, maple syrup, dairy-free milk) and stir until just combined (do not over mix). You can add a little more milk if the batter is too thick but don’t add too much.
PHOTO 5: Also, add vegan chocolate chips and stir with a spatula or spoon.
PHOTO 6-8: Heat about 1-2 tsp of oil in a skillet. Spoon some batter (I used one heaping ice cream scoop per pancake) into the skillet and cook the pancakes on low to medium heat from both sides until golden brown. I had enough batter for 6 pancakes that were about 4 inches (ca. 10 cm) in diameter.
Which Chocolate Chips?
I love using these dairy-free mini chocolate chips because they are semi-sweet but you could also use regular-sized chocolate chips or a combination of chocolate chips and chocolate chunks. If you don’t want to make chocolate chip pancakes and prefer a healthier version, then you can either leave them out or use raisins instead.
Tips & Substitutes
Oat flour: If you have a bag of oats at home (no matter if rolled oats or instant oats) and a blender or an electric spice/coffee grinder, then you can easily make your own oat flour. Just blend the oats for about 30 seconds and your oat flour is ready. Oats are gluten-free but often processed in facilities that also process wheat or other flours that aren’t gluten-free. Therefore, if you are a celiac, definitely use certified gluten-free oats.
Dairy-free milk: You can use lite coconut milk which is higher in fat or any other plant-based milk (like soy milk, oat milk, almond milk, cashew milk) with the addition of 1/2 tablespoon oil.
Flax egg: As mentioned before, a chia egg works fine too. You can also use half of a banana (mashed) instead of the flax egg. I also tried applesauce which works ok but I prefer the other options.
How to serve: Serve these vegan pancakes with fruits (banana, apple, blueberries, strawberries, raspberries, etc.), maple syrup, peanut butter, a chocolate sauce, caramel sauce, or whatever toppings you prefer.
How to store: This recipe makes only a small batch of 6 pancakes. If you want to eat them the next day, I recommend storing the pancakes in a container in the refrigerator for up to 2 days. You can reheat them in a pan (a toaster might work too).
Should you give these tasty vegan chocolate chip pancakes a try, please leave a comment and rating below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your remakes! 🙂
Make sure to also check out my other delicious gluten-free & vegan pancake recipes:
- 3-Ingredient Oat Flour Pancakes
- Chocolate Stuffed Pancakes
- Caramel Chocolate Pancakes
- Blueberry Sheet Pan Pancakes
Chocolate Chip Pancakes (Vegan)
- 1 flax egg (1 tbsp ground flax seeds + 2 1/2 tbsp water) (*see notes)
- 2/3 cup (60 g) oat flour (ground oats) gluten-free if needed
- 2 tbsp (20 g) coconut flour (*see notes)
- 1 tsp baking powder
- Pinch of salt
- 1 1/2 tbsp (30 g) maple syrup (*see notes)
- 2/3 cup (160 ml) plant-based milk (*see notes)
- 1/4 cup (40 g) dairy-free chocolate chips (*see notes)
- I recommend measuring the ingredients in grams on a kitchen scale.
- To make the flax egg, simply combine 1 tablespoon ground flax seeds with 2 1/2 tablespoons water in a small bowl. Set aside and let thicken for 5 minutes.
- Meanwhile, add all dry ingredients (oat flour, coconut flour, baking powder, salt) to a medium-sized bowl. Stir with a whisk to combine.
- Add the wet ingredients (flax egg, maple syrup, plant-based milk) and stir until just combined (do not over mix). If the batter is too thick add a little more milk.
- Also, add the dairy-free chocolate chips and stir with a spatula or spoon.
- Heat a little oil in a skillet. Spoon some batter (I used one heaping ice cream scoop per pancake) into the skillet and cook the pancakes on low to medium heat from both sides until golden brown.
- Serve with maple syrup, fruits of choice, a chocolate sauce, caramel sauce, or whatever you prefer. Enjoy! Check the recipe notes below.
- Flax egg: You can also use a chia egg (1 tbsp ground chia seeds mixed with 2 1/2 tbsp water). Half of a banana (mashed) is fine too.
- Coconut flour: It adds a great texture to the pancakes, makes them thicker, a little fluffier, and also easier to flip. Please do not skip or substitute it!
- Plant-based milk: I often use canned lite coconut milk because it's higher in fat. If you use boxed milk (which is often watered down and low-fat), I would recommend adding 1/2 tablespoon of oil.
- Maple syrup: Any liquid sweetener can be used.
- Chocolate chips: I used mini vegan chocolate chips but you can also use a bar of dark chocolate and chop it into small chunks with a knife.
- Nutrition facts are for one of six pancakes.
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