Chocolate Chip Pancakes (Vegan & GF)

This recipe will make about 9-10 4" pancakes
Course Breakfast
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 443kcal
Author Melissa Huggins



  • 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)

Coconut Whipped Cream (Optional)



  • 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.


Serving: 2pancakes | Calories: 443kcal | Carbohydrates: 52g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Sodium: 280mg | Potassium: 342mg | Fiber: 7g | Sugar: 22g | Calcium: 25.3% | Iron: 24%