These quick and simple vegan chocolate chip pancakes are decadent and perfect for breakfast on weekends or as a tasty dessert in the afternoon! The pancake recipe is gluten-free, dairy-free, eggless and so easy to make.
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. Those are 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 dairy-free chocolate chips. You know, a woman can never have enough chocolate in her life, right.
These vegan chocolate chip pancakes have undergone lots and lots of recipe testing. In fact, I made 5 batches until I was 100% satisfied with the recipe. But it was worth it and I hope you will love them as much as I do!
If you’re looking for more vegan pancake recipe ideas, make sure to also check out these Apple Cinnamon Pancakes these Chocolate stuffed pancakes, or even these Oven-Baked Blueberry Sheet Pan Pancakes.
Chocolate Chip Pancakes with Coconut Flour
I have a love/hate relationship with coconut flour. It can be very useful in some recipes, for example in these Keto Tortillas, 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 of oat flour and 20 grams of coconut flour is a great ratio.
Oat flour can make baked goods slightly 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.
To make these vegan chocolate chip pancakes dairy-free, egg-free, and gluten-free, you will need the following simple pantry ingredients:
- Ground flaxseed: All you need is a tablespoon, mixed with 2 1/2 tbsp water. This will replace the egg in these eggless pancakes. You can also use ground chia seeds OR half of a banana (mashed).
- Oat flour: I used rolled oats, which I grind in my electric coffee/spice grinder. You can also use store-bought oat flour. Use gluten-free oat flour, if required. Buckwheat flour might work as a replacement, though I haven’t tried it in this recipe.
- Coconut flour: As mentioned above, just a little amount is needed. It will improve the texture and add some fluffiness to these gluten-free pancakes.
- Baking powder: This will help leaven and provide some lift and texture. If you don’t have baking powder, you could also use 1/2 tsp of baking soda with the addition of 1 tsp apple cider vinegar or lemon juice.
- Salt: Just a pinch is needed to improve the flavor.
- Maple syrup: Any liquid sweetener is fine, you can also use date syrup or brown rice syrup.
- Plant-based milk: You can use lite coconut milk which is higher in fat or any other dairy-free milk (like soy milk, oat milk, almond milk, cashew milk) with the addition of 1/2 tablespoon oil for these pancakes.
- Chocolate chips: I used dairy-free mini chocolate chips. You can use sugar-free chocolate to make refined sugar-free pancakes.
You can optionally also add 1/2 tsp vanilla extract for even more decadence.
How To Make Chocolate Chip Pancakes?
Below you can see the simple instructions with 8 process shots. These dairy-free pancakes can be done in about 20 minutes, all you need is one bowl, a pan, and the ingredients I just mentioned. Check the printable recipe card below for the 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.
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 the vegan chocolate chips and stir with a spatula or spoon.
PHOTO 6-8: Heat about 1-2 tsp of oil in a skillet (or on a griddle). 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.
Oat flour: If you have a bag of oats at home (no matter if rolled oats or instant oats) and a blender, then you can easily make your own homemade 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.
How to serve: Serve these vegan chocolate chip pancakes with fruits (banana, apple, blueberries, strawberries, raspberries, etc.), maple syrup, peanut butter, vegan Nutella, 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 leftover pancakes in an air-tight container in the refrigerator for up to 2 days. You can reheat them in a pan (a toaster might work too).
Can I substitute the coconut flour in these pancakes? Actually, I don’t recommend it, since it improves the texture of these oat flour pancakes. If you want to use just oat flour, I would recommend that you make my 3-ingredient Oat Banana Pancakes.
Can I freeze these vegan chocolate chip pancakes? Yes, they can be frozen in batches. First, lay them on a tray (side-by-side) and freeze until solid, then transfer to a freezer-safe bag/container for up to 2 months.
Which chocolate chips are best for these pancakes? I love using dairy-free mini chocolate chips (either semi-sweet or refined sugar-free), 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 an even healthier version, then you can either leave them out or use raisins instead.
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 #elavegan because I would love to see your remakes!
More gluten-free & vegan breakfast recipes
- Chocolate Banana Pancakes
- Pajeon – Korean Scallion Pancakes
- Gluten-Free Vegan Crepes
- Apple Crepes With Cinnamon
- Savory Crepes
- Chocolate Crepes With Banana
- Vegan Omelette Recipe (No Tofu)
- The Best Vegan Waffles
Vegan Chocolate Chip Pancakes
- You can watch the video in the post for visual instructions.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 of water in a small bowl. Stir and set aside for 5 minutes to thicken.
- 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.
Nutrition information is an estimate and has been calculated automatically