1 1/2cupsoat flouror rolled oats (gluten-free, if preferred)
1teaspoonpure vanilla extract
3tablespoonspure maple syrup
1/2cupvegan chocolate chips
Coconut oilfor cooking (or any cooking oil)
Coconut Whipped Cream (Optional)
1canfull-fat coconut milk(chill can in fridge over night)
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)
Coconut Whipped Cream
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.
Chocolate Chip Pancakes (Vegan & GF)
Amount Per Serving (2 pancakes)
Calories 443Calories from Fat 144
% Daily Value*
Total Fat 16g25%
Saturated Fat 5g25%
Total Carbohydrates 52g17%
Dietary Fiber 7g28%
* Percent Daily Values are based on a 2000 calorie diet.