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.
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.