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Mint Chocolate Chip Pancakes

Mint Chocolate Chip Pancakes, vegan and made with whole wheat for a healthier indulgence.
Course Breakfast
Cuisine American
Keyword dairy free, kid friendly
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 pancakes
Author Melissa

Ingredients

  • 1 cup + 2 tablespoon non dairy milk, room temperature I use almond.
  • 1 tbsp apple cider vinger
  • 1 teaspoon sugar
  • 1 teaspoon vanilla
  • 1 tablespoon coconut oil, melted
  • 1 cup white whole wheat flour
  • ¼ teaspoon salt
  • 1 tablespoon baking powder
  • ¼ cup fresh mint leaves
  • ¼ cup vegan chocolate chips or chopped chocolate

Instructions

  • Combine non dairy milk and apple cider vinegar. Set aside.
  • In a medium bowl, whisk together flour, salt and baking poweder.
  • Add sugar, vanilla and coconut oil to milk mixture, stirring to combine.
  • Make a well in the middle of flour and pour in the milk mixture. Whisk just to combine.
  • Finely chop mint leaves. Add mint and chocolate chips to batter and gently fold in. Let batter rest for at least 5 minutes.
  • While the batter rests, preheat a skillet over medium heat.
  • Once skillet has heated,( a drop of water should sizzle and quickly evaporate), add small amounts of batter to pan leaving space between. You may need to use a small bit of oil depending on the type of pan you use to cook the pancakes. 
  • Cook for 3-4 minutes or until edges have dried and bubbles form over the surface of the pancakes. Flip and continue to cook for 1-2 minutes longer or until cooked through and browned lightly. 
  • Continue this process until all batter has been used. You can warm an oven to 200 degrees to get prepared pancakes warm while the rest cook. 
  • Serve the pancakes warm with a drizzle of maple syrup or melted chocolate.