Chocolate Chip Vegan Pancakes
Breakfast can be a challenge for maintaining a vegan diet. These egg and dairy-free pancakes will be the answer to your prayers!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon Kosher salt
- 2 1/4 cup soy milk
- 2 teaspoons apple cider vinegar
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup vegan chocolate chips we like to use Enjoy Life Chocolate Chips
In a mixing bowl, combine the flour, baking powder, baking soda, and salt. In a large mixing bowl, combine the soy milk, vinegar, coconut oil, syrup, and vanilla. Gradually add the flour mixture and stir just until combined. Gently fold in the chocolate chips.
Heat a skillet or griddle to medium heat. Lightly spray with non-stick spray. Once hot, pour about 1/4 cup of the batter into the pan. Cook about 3 to 4 minutes, or until pancakes begin to bubble in the center. Carefully flip and cook for another 2 to 3 minutes. Once cooked, remove pancake from the pan and repeat the process until all the batter has been used. Spray the skillet as needed with non-stick spray in-between cooking the pancakes.
Calories: 445kcal | Carbohydrates: 60g | Protein: 10g | Fat: 22g | Saturated Fat: 14g | Sodium: 327mg | Potassium: 502mg | Fiber: 7g | Sugar: 25g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 278mg | Iron: 4mg