This is the PERFECT breakfast. Imagine it is the weekend and you are served up some vegan chocolate chip pancakes for brunch - what a dream! These pancakes are fluffy, American-style and loaded with chocolate chips to add extra indulgence.
I doused them in maple syrup, yoghurt and extra chocolate chips for good measure. Of course, you could switch these pancakes up and add whatever toppings that you want. You could make them fruity by adding blueberries or strawberries, make them Biscoff-esque with Biscoff spread and crumbled biscuits or even double chocolate with some cocoa powder. You could really do whatever you wanted with these pancakes!
This recipe only requires 7 ingredients and takes a minimal amount of time to make. This makes the recipe a perfect choice for a breakfast or even a breakfast dinner (brinner) in the week. The only ingredient I use which may require you to go out and buy (not a cupboard staple) is an egg replacement. I use an aquafaba egg replacement. Aquafaba is essentially chickpea water which creates a similar ingredient to egg whites. You can buy this in baking sections in most big supermarkets or you could simply buy some chickpeas and use the water within the can. I know this sounds a bit odd, but I promise you can't taste any flavour of chickpeas in your pancakes!
If you would rather make some thinner crêpe pancakes, follow my crêpe recipe listed within my Tiramisu Crêpe Cake recipe. However, if you are up for a fluffy, thick, soft pancake experience, you need to make this vegan chocolate chip pancakes recipe ASAP!
Please let me know how you get on with these pancakes in the comments below. If you have any questions, feel free to message me and I will get back to you!
To watch my video content related to this recipe, click here. I hope you enjoy!
G x
Vegan Chocolate Chip Pancakes
Ingredients
- 125 g Flour plain, white, all-purpose
- 2 teaspoon Baking powder
- 3 teaspoon Sugar
- 175 ml Nut milk I used unsweetened almond milk
- 3 tablespoon Aquafaba chickpea water
- 2 tablespoon Vegetable oil for frying- might not need if you use a non-stick pan
- 75 g Chocolate chips
Instructions
- Whisk the flour, sugar and baking powder together in a large bowl. Pour the milk in and whisk until combined - keep whisking until there are no lumps. Add the aquafaba + vegetable oil and whisk again to combine.
- Heat a large frying pan on medium heat. Pour some vegetable oil in the pan and then use some kitchen paper to evenly wipe the oil across the surface - you don’t want loaaads of oil in the pan, just enough to cover the surface. Alternatively, use a non stick pan.
- Using a large spoon, pour the batter into the frying pan in even, circular shapes. Drop in a handful of chocolate chips on top of the batter. Use a small spoon to add some more batter. Use this to cover the chocolate chips. After around 1-2 minutes, you will see bubbles coming to the top of the pancakes. After this has happened, flip them over for another 30 seconds on the other side. This stage does depend on how hot your pan is so pay attention to the pancakes, if they seem ready, flip them!
- Stack then up, laver them in yoghurt, more choc chips, maple syrup and any toppings of choice! Enjoy.
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