Description
Simple recipe for fluffy, dairy-free pancakes loaded with chocolate chips.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups unsweetened plant milk (soy or almond recommended)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons melted vegan butter or oil
- 1/2 cup vegan chocolate chips
Instructions
- Combine the plant milk and apple cider vinegar in a small bowl. Let it sit for 5 minutes to curdle slightly.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the vanilla extract and melted vegan butter/oil to the curdled milk mixture. Whisk briefly.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix. A few lumps are fine.
- Fold in the vegan chocolate chips.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour 1/4 cup of batter onto the hot surface for each pancake.
- Cook for 2-3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
- Serve immediately.
Notes
- For fluffier pancakes, let the batter rest for 5 minutes before cooking.
- Use a non-dairy milk that is plain and unsweetened for best results.
- Adjust the heat as needed; if the outside browns too fast, lower the temperature.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 10
- Sodium: 350
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 7
- Cholesterol: 0
Keywords: vegan pancakes, chocolate chip pancakes, easy breakfast, dairy-free, plant-based