I hope everyone has either voted early or has a plan to vote on Tuesday! I thought I’d post something comforting this week. I think we could all use some cozy food to spread some positive energy during this time.
I’ve always struggled to make good vegan pancakes. If you only knew the number of recipe fails. It’s quite embarrassing… But I definitely nailed it with this one!
These pancakes are just as fluffy and soft as diner pancakes. Don’t let the word “vegan” scare all you non-vegans away! This recipe is for everyone.
Make these for your roommate, your parent, your kids, yourself, anyone. Whoever you make these for, I hope this recipe brings you all the good energy and love. <3
Vegan Chocolate Chip Pancakes
Author: Ella Smith
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 2 servings
These vegan pancakes are just as fluffy and soft as diner pancakes! Vegans and non-vegans alike will love this perfect cozy brunch recipe.
Ingredients
- 1 cup all purpose flour
- 2 Tablespoons cane sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened almond milk
- 1 Tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ½ cup vegan chocolate chips
Instructions
- In a large mixing bowl, whisk all dry ingredients to combine.
- Pour in almond milk, apple cider vinegar, and vanilla. Whisk until combined.
- Fold in chocolate chips.
- Let batter rest for 5 minutes.
- Heat griddle or frying pan to medium heat.
- Grease pan with olive oil or non-stick spray.
- Once oil is hot, scoop ⅓ cup batter into pan.
- Once bubbles have formed, flip with a spatula. (Make sure it's not too runny when you flip the pancakes. You want it to be firm enough not to make a mess.)
- Continue to cook the other side for 20-30 seconds, or until golden brown on the bottom.
- Repeat with remaining batter. Add oil as needed.
- Serve with vegan butter, maple syrup & berries.
