Best Vegan Chocolate Chip Pancake Recipe for Easy Mornings

There’s something truly magical about waking up to a stack of warm, fluffy pancakes dotted with melty chocolate chips. For those who follow a vegan lifestyle or are simply looking to enjoy a plant-based breakfast, finding the perfect vegan chocolate chip pancake recipe can be a game-changer.

This recipe combines the rich decadence of chocolate with the light, airy texture of pancakes, all without a single animal product. Whether you’re cooking for yourself, your family, or friends, these pancakes are guaranteed to delight everyone at the table.

In this post, I’ll share my best vegan chocolate chip pancake recipe that’s easy to whip up, uses wholesome ingredients, and results in pancakes that are perfectly soft and flavorful. Plus, I’ll include tips to customize your pancakes, nutritional info, and serving suggestions to elevate your breakfast experience.

Let’s dive into the deliciousness!

Why You’ll Love This Recipe

Vegan chocolate chip pancakes don’t have to be complicated or taste like cardboard. This recipe is:

• Simple and quick: Uses basic pantry staples and comes together in under 20 minutes.
• Fluffy and tender: Thanks to the leavening agents and plant-based milk, each bite melts in your mouth.
• Richly chocolaty: Vegan chocolate chips add just the right amount of sweetness and indulgence.
• Customizable: Easily swap ingredients or add extras like nuts or fruit.
• Family-friendly: Perfect for kids and adults alike, whether vegan or not.

Plus, this recipe is oil-free and refined sugar-free if you choose the right chocolate chips, making it a healthier treat that still feels like a special breakfast.

Ingredients

• 1 cup all-purpose flour (or whole wheat pastry flour for a nuttier flavor)
• 2 tablespoons organic cane sugar (optional for extra sweetness)
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup unsweetened almond milk (or any plant-based milk of choice)
• 2 tablespoons melted coconut oil (plus extra for cooking)
• 1 teaspoon vanilla extract
• ½ cup vegan chocolate chips (look for dairy-free, soy-free if needed)

Equipment

• Large mixing bowl
• Whisk or fork
• Non-stick skillet or griddle
• Measuring cups and spoons
• Spatula
• Small bowl for mixing wet ingredients

Instructions

1. Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
2. Combine wet ingredients: In a small bowl, mix the almond milk, melted coconut oil, and vanilla extract.
3. Make the batter: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or fork until just combined. Be careful not to overmix; some lumps are okay.
4. Add chocolate chips: Fold in the vegan chocolate chips evenly throughout the batter.
5. Heat the skillet: Place a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of coconut oil or vegan butter.
6. Cook pancakes: Pour about ¼ cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
7. Flip carefully: Flip the pancakes and cook for another 2 minutes on the other side until golden brown and cooked through.
8. Keep warm and serve: Transfer cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.

Tips & Variations

“For extra fluffiness, let the batter rest for 5 minutes before cooking. This helps the baking powder activate fully.”

• Nutty twist: Add ¼ cup chopped walnuts or pecans to the batter for crunch.
• Banana boost: Mash one ripe banana and mix it into the wet ingredients for natural sweetness and moisture.
• Gluten-free option: Substitute all-purpose flour with a gluten-free baking blend.
• Chocolate chip swap: Use vegan white chocolate chips or chopped vegan dark chocolate for variety.
• Make it savory: Omit the sugar and chocolate chips, and add fresh herbs or vegan cheese for a savory pancake version.
• Storage: Leftover pancakes store well in the fridge for 2-3 days or freeze individually for up to a month.

Nutrition Facts

Serving Suggestions

These vegan chocolate chip pancakes are incredibly versatile and pair well with a variety of toppings and sides.

• Classic syrup: Maple syrup or agave nectar drizzled on top is always a crowd-pleaser.
• Fresh fruit: Add berries, sliced bananas, or chopped stone fruit for a fresh contrast.
• Nut butters: Almond butter, peanut butter, or cashew butter add creaminess and protein.
• Vegan yogurt: A dollop of coconut or soy yogurt adds tang and moisture.
• Whipped coconut cream: For a decadent touch, top with vegan whipped cream and extra chocolate chips.

Pair your pancakes with a hot cup of coffee or fresh fruit juice for a complete and satisfying breakfast.

Conclusion

This best vegan chocolate chip pancake recipe is a perfect way to start your day with something sweet, satisfying, and entirely plant-based. The recipe is straightforward, requiring simple ingredients that combine to create fluffy pancakes bursting with melty chocolate goodness.

Whether you’re cooking for yourself or feeding a crowd, these pancakes are sure to impress with their texture and flavor.

Beyond breakfast, these pancakes also make a wonderful brunch or even a quick dessert. Don’t hesitate to experiment with the variations and toppings to suit your taste and dietary needs.

For more delicious vegan recipes, check out the Jamaican Minced Beef Recipes or the delightful Leche De Pantera Recipe. You might also enjoy trying the Julie Marie Eats Recipes for more plant-based inspiration.

Enjoy your pancakes and happy cooking!

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