Vegan Chocolate Chip Pancakes
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.
Servings 6
Ingredients
- 1 tbsp ground flaxseed
- 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
- 1 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)
Instructions
- 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.
Notes
- 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 Facts
Vegan Chocolate Chip Pancakes
Amount per Serving
Calories
129
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
10
%
Carbohydrates
19
g
6
%
Fiber
3
g
12
%
Sugar
7
g
8
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.