Chocolate Chip Pancakes
Ingredients:
- 180 g (1½ cups) all-purpose flour
- 25 g (2 tbsp) granulated sugar
- 9.3 g (2 tsp) baking powder
- 3 g (½ tsp) salt
- 300 ml (1¼ cups) unsweetened plant milk
- 30 g (2) flax eggs
- 3 tbsp vegan butter, melted
- 4.3 g (1 tsp) vanilla extract
- 127.5 g (¾ cup) dairy-free chocolate chips
- Vegan butter or oil for the pan
Equipments:
Features:
Soy-Free
Nut-Free
Leftover Friendly
Nutrition:
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Stir the batter only until just combined — a few lumps are completely fine, and overmixing at this stage is what makes pancakes tough and dense instead of light.
Instructions:
- Mix dry ingredients: Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Mix wet ingredients: In a separate bowl, whisk plant milk, flax eggs, melted vegan butter, and vanilla.
- Combine: Pour wet ingredients into dry and stir until just combined — lumps are fine. Fold in chocolate chips. Do not overmix.
- Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease with vegan butter or oil. Pour ¼ cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more.
- Serve: Stack and serve warm with maple syrup, extra chocolate chips, or coconut whipped cream.
Swaps: Use buttermilk instead of whole milk for fluffier pancakes. Dark chocolate chips or white chocolate chips work great too.
Tips: Let the batter rest 5 minutes before cooking for fluffier results. Keep cooked pancakes warm in a 200°F oven while you finish the batch.
Storage: Stack cooled pancakes with parchment between layers and refrigerate up to 3 days, or freeze up to 2 months.
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The granulated sugar provides clean sweetness and helps balance acidity. The baking powder provides lift so the texture stays light rather than dense. The salt sharpens and balances every other flavor in the dish.
Chocolate Chip Pancakes
Ingredients:
- 180 g (1½ cups) all-purpose flour
- 25 g (2 tbsp) granulated sugar
- 9.3 g (2 tsp) baking powder
- 3 g (½ tsp) salt
- 300 ml (1¼ cups) unsweetened plant milk
- 30 g (2) flax eggs
- 3 tbsp vegan butter, melted
- 4.3 g (1 tsp) vanilla extract
- 127.5 g (¾ cup) dairy-free chocolate chips
- Vegan butter or oil for the pan
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The granulated sugar provides clean sweetness and helps balance acidity. The baking powder provides lift so the texture stays light rather than dense. The salt sharpens and balances every other flavor in the dish.
Prep:
Stir the batter only until just combined — a few lumps are completely fine, and overmixing at this stage is what makes pancakes tough and dense instead of light.
Instructions:
- Mix dry ingredients: Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Mix wet ingredients: In a separate bowl, whisk plant milk, flax eggs, melted vegan butter, and vanilla.
- Combine: Pour wet ingredients into dry and stir until just combined — lumps are fine. Fold in chocolate chips. Do not overmix.
- Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease with vegan butter or oil. Pour ¼ cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more.
- Serve: Stack and serve warm with maple syrup, extra chocolate chips, or coconut whipped cream.
