These Vegan Chocolate Chip Pancakes are super simple, fluffy, and a family favorite. Made with 9 ingredients and ready in less than 30 minutes.
Today, I have a very simple and super yummy recipe for Vegan Chocolate Chip Pancakes. This is one of my family's favorite pancake recipes. They're fluffy, light and so delicious while still being on the healthier side since they're made with whole wheat flour.
Ingredients
These pancakes are made with many of the same ingredients as most pancakes. The main differences being we're using whole wheat flour instead of all purpose flour. There are also no eggs in these pancakes to make them vegan. We like to use a little coconut oil in ours, but if you want a lower fat option, applesauce can definitely be used with only a little difference in the texture of the pancakes. Serve with your favorite syrup or fruit and you're in pancake heaven.
- white whole wheat flour
- baking powder
- salt
- sugar
- non dairy milk
- apple cider vinegar
- oil
- vanilla extract
- vegan chocolate chips
See recipe card for quantities.
Instructions
Whole wheat flour has a tendency to be more dense and can lack the fluffy texture you want in pancakes, but I have a few tips to help with that. The trick to making these pancakes fluffy and light is sifting the flour, not over mixing, and adding apple cider vinegar to the non dairy milk. The results is light and fluffy goodness.
Equipment
You will need basic kitchen gear such as mixing bowls, measuring tools and a skillet to cook the pancakes.
Storage
Store leftover pancakes in an airtight container in the refrigerator. To reheat the pancakes use a microwave or heat in the oven at 200 degrees farenheight until warmed through.
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Recipe
Whole Wheat Chocolate Chip Pancakes
Ingredients
- 1 cup + 2 tbsp almond milk
- 1 tablespoon apple cider vinegar
- 1 cup white whole wheat flour, sifted
- 2 teaspoon baking powder
- 1 teaspoon coconut sugar or raw sugar
- ¼ teaspoon salt
- ¼ cup or more chocolate chips
- 1 tablespoon coconut oil or apple sauce for oil free option.
- 1 teaspoon vanilla extract
Instructions
- In a small bowl stir vinegar into milk and set aside to make a buttermilk substitute. The milk will curdle and look strange. Don't worry it's supposed to do that.1 cup + 2 tablespoon almond milk, 1 tablespoon apple cider vinegar
- In another bowl combine sifted flour, baking powder, sugar of choice, salt and desired amount of chocolate chips. Be sure to mix thoroughly.1 cup white whole wheat flour, sifted, 2 teaspoon baking powder, ¼ teaspoon salt, ¼ cup or more chocolate chips, 1 teaspoon coconut sugar or raw sugar
- After non dairy milk has curdled warm slightly in the microwave to prevent coconut oil from hardening. You can skip this if using applesauce. Add coconut oil or applesauce and vanilla to milk and stir.1 tablespoon coconut oil or apple sauce for oil free option., 1 teaspoon vanilla extract
- Add milk mixture to flour and stir just enough to combine. Do not over stir or pancakes will be tough.
- Allow batter to rest a few minutes while skillet or electric griddle warms. Lightly oil if needed. I use the griddle set at 375 degrees and I do not add any oil to the surface.
- Pour about ¼ cup of batter on hot surface of skillet or griddle. The batter should sizzle when it hits the pan. If it doesn't your skillet isn't hot enough. Cook until edges are dry and bubbles form across the middle. Flip and cook for about 2 minutes longer or until lightly browned.
- Remove from skillet and keep warm in a warmed oven if desired. Serve with desired toppings such as apple slices, maple syrup, and a few extra chips.
Did you make this recipe? Let me know!