Vegan Chocolate Chip Pancakes
In just 25 minutes, you can have perfectly sweet, light, and pillowy Vegan Chocolate Chip Pancakes! They are sure to brighten your morning!
Servings 4 people
- 1 ¼ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 ⅓ cup non-dairy milk
- 1 tablespoon vanilla extract
- 1.5 tablespoons grapeseed oil (or any neutral flavored oil) + more for cooking.
- ½ cup vegan chocolate chips
In a large mixing bowl, whisk together the flour, sugar, baking powder, cornstarch, cinnamon and salt.
Now add the non-dairy milk, vanilla and oil. Whisk together until ingredients are just combined. Don't over mix or your pancakes will be tough inside. Lumps are perfectly fine. Let the batter rest for 3-5 minutes and then gently fold in the chocolate chips with a mixing spatula or spoon.
Heat a Griddle or Large Non-Stick Skillet over medium heat for about 1-2 minutes. When pan is evenly heated, drizzle the pan with oil and spread oil with a paper towel. You don't want oil pooling in the pan. Scoop ⅓ cup of batter for each pancake and pour it into the hot pan, leaving plenty of room between each one.
Cook the pancakes until you notice bubbles form on the top and the edges are forming, about 2-3 minutes. You may need to lower the temperature if the pan is getting too hot. Now flip your pancake and cook the other side about 1-2 minutes, until light golden brown. Repeat until all the batter is gone. Before placing more batter down, add a drizzle of oil and wipe with paper towel again. Serve immediately or place them in a warm oven until you're ready to serve. Serve with warm maple syrup and vegan butter
* Make sure the baking powder is not expired. Fresh baking agents are important for a successful pancake making experience.
MEASURING FLOUR: For accurate results, don't scoop the flour with a measuring cup directly from the flour container. Otherwise, you'll end up with too much flour in the mix and cause the recipe to be off. Instead, scoop the flour out of your container with a spoon and then into a measuring cup. Don't pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. * Example photo below recipe card.
*Yields 7-8 pancakes using ⅓ cup of batter. For larger pancakes. use ½ cup of batter. The cook time will take a little longer.
Serving: 2pancakes | Calories: 443kcal | Carbohydrates: 52g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Sodium: 280mg | Potassium: 342mg | Fiber: 7g | Sugar: 22g | Calcium: 253mg | Iron: 4.3mg