Welcome to my second pancake blog post of all time! I’m starting to make some headway on here and it feels great. Now when y’all visit, you will find some variety on here. These Chocolate Chip Pancakes are a new addition and I think you guys are gonna love ’em!
There’s just something magical about pancakes, don’t you agree? They are perfectly sweet, light, fluffy, pillowy and they have the power to get everyone at the table in the morning. Even the crankiest morning person, will crack a little smile when they see that yummy stack. Now add some chocolate chips to the mix and you have the dreamiest Chocolate Chip Pancakes ever!
Ok, I cannot tell you that these Chocolate Chip Pancakes are the healthiest thing to have for breakfast, but I can tell you, that these aren’t the unhealthiest chocolate chip pancakes out there. For this recipe, I used store-bought Vegan Chocolate Chips by Enjoy Life and they are heavenly. They are chocolatey, they melt perfectly and they have minimal ingredients. Take a look.
INGREDIENTS: Evaporated Cane Juice, Natural Chocolate Liquor (Non-Alcoholic), Non-Dairy Cocoa Butter.
Not too bad, huh? Just three ingredients that we can read. Yay! Again, this is not a health food, but they are a great alternative to dairy & chemical ridden chocolate chips. Plus, it’s good to indulge once in a while, right? The rest of the pancake is super healthy though. They are gluten-free and made with oat and almond flour. You’ll get a dose of protein and heart-healthy fiber along with your chocolate indulgence. That’s a good deal! To make them moist & fluffy, I use flax-eggs and vegan buttermilk. Then I add the usual suspects like baking soda, baking powder, sea salt, vanilla extract and cinnamon.
I went all out and I topped these babies with vegan chocolate sauce, fresh coconut whipped cream and some more chocolate chips. This is a chocoholic’s dream! I used store-bought vegan chocolate sauce, but feel free to make your own, or omit it all together. Check out my quick and healthy recipe here.
These pancakes are comforting and full of chocolate-y flavor. You’ll also taste a hint of cinnamon & vanilla-y goodness. The flavors compliment each other well and together, they create a heavenly breakfast. These chocolatey delights don’t have to be reserved for breakfast, they are perfect for dessert, or any time of the day.
So, are you ready to get your chocolate fix on? Let’s do this!
- 2 flax eggs (2 tablespoons ground flax seed + 6 tablespoons water)
- 1 1/4 cup almond milk (or any plant based milk)
- 1 tablespoon fresh lemon juice
- 1 1/2 cups oat flour or rolled oats (gluten-free, if preferred)
- 1/2 cup almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 3 tablespoons pure maple syrup
- 1/2 cup vegan chocolate chips
- Coconut oil for cooking (or any cooking oil)
- 1 can full-fat coconut milk (chill can in fridge over night)
- 2-3 teaspoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
To prepare the 2 flax eggs, add 2 tablespoons of ground flax seed to 6 tablespoons of water. Let is sit for 10-15 minutes until it forms a sticky egg-like consistency.
In a separate small bowl or glass, add the almond milk and lemon juice. Set aside, about 10 minutes. This creates a vegan buttermilk.
If using rolled oats, make oat flour by placing 1½ cup oats in a blender. Blend until finely ground.
Place the buttermilk, flax eggs and additional ingredients, except the chocolate chips, in a blender and blend until smooth. Stir in chocolate chips and set aside.
Heat a griddle or large pan over medium heat for about 1-2 minutes. When pan is evenly heated, melt 1-2 teaspoons of coconut oil. Scoop a 1/4 cup of batter onto the griddle/pan to form pancake circles. (if batter is too thick, add a tablespoon of milk at a time, until it's pourable.)
Cook the pancakes until you notice bubbles form on the top and the edges are formed, about 2-3 minutes. Now flip your pancake and cook the other side about 2-3 minutes, until light golden brown. Place finished pancake on paper towel-lined plate. Repeat until all the batter is gone. Add a tiny bit of oil to the pan before placing fresh batter down.(about 1/4- 1/2 teaspoon of oil)
You will need a large bowl, hand beaters or a stand mixer. Chill bowl and beaters in freezer for 15 minutes.
Turn can upside down and open the bottom end. Pour out liquid and save for another recipe. Scoop out the solidified coconut and place in chilled bowl.
Whip the coconut cream for 3 to 5 minutes, until it's fluffy and light. Mix in sweetener, salt and vanilla, whip for another minute.
*Keep finished pancakes warm in the oven, while you are cooking the rest of the mixture. Serve with warm maple syrup or vegan chocolate sauce. Top with coconut whip and more chocolate chips.
*I use these 4 pancake rings to make the perfect pancake shape, but they are not needed. They come in different sizes, too.
*If you don't have ground flax seed, just grind whole flax seeds in a coffee grinder.