Vegan Chocolate Chip Pancakes
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.
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.
Tried this recipe?Let us know how it was!