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Chocolate Chip Pancakes

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Sunday morning isn’t complete without PANCAKES! More specifically, vegan mini chocolate chip pancakes! These are a perfect sweet treat to enjoy with brunch.

You’ll need:

all purpose flour (measured correctly)

sugar (we use organic)

baking powder + salt

nondairy milk + ac vinegar (vegan buttermilk!!) – soy works best for this!

vegetable oil

vanilla extract (we always buy this organic option because it’s a good deal!)

and, of course, mini chocolate chips!!! We love this brand for vegan minis!

Everyone will love this recipe – vegans and non-vegans alike – so get baking!

Pair it alongside some savory brunch items like our classic tofu scramble or vegan breakfast sammies!

Chocolate Chip Pancakes

Looking for Sunday brunch inspo? Well, you’ve come to the right place! Whip up a batch of these fluffy chocolate chip pancakes the whole family will enjoy, guaranteed.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast

Ingredients
  

  • 1 1/4 cup non-dairy milk + 1 tbsp apple cider vinegar
  • 1 3/4 cup flour measured correctly
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup regular or mini chocolate chips
  • Extra vegetable oil for pan

Instructions
 

  • Whisk together the milk and vinegar and set aside to curdle for 10-15mins.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • Once the milk has curdled, pour the milk mixture, oil, and vanilla into the dry mixture.
  • Mix until just combined.
  • Fold in the chocolate chips.
  • Heat vegetable oil in a pan (oil should completely cover the bottom of the pan) on medium heat.
  • For mini pancakes, pour 1 tbsp of batter on to the pan for each pancake. For larger pancakes, pour 1/4 cup of batter for each pancake.
  • Cook until the bottom is golden-brown and bubbles form. Flip and cook on the other side until it is golden-brown.
  • Repeat with all of the batter and serve immediately with vegan butter and syrup!
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