Vegan Chocolate Chip Pancakes
These decadent vegan Chocolate Chip Pancakes show your loved ones you care as the perfect breakfast in bed for Valentine’s Day or Mother’s Day
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I’ve got 4 words for you: vegan chocolate chip pancakes.
Soft and fluffy, sweet and spicy, and filled with chocolatey goodness in every bite, then topped with coconut whipped cream and maple syrup. Um…yes, please!
I’m not gonna lie; these pancakes are kinda the best.
I’ve said it before, I’m not the biggest pancake person.
Given the choice, I would almost always choose savory over sweet for breakfast. Give me a tofu scramble and I’m the happiest person on the planet. Avocado toast? Sure! In fact, I can’t remember the last time I went out to brunch and ordered something sweet. However, I am a firm believer that there is a time and place for (nearly) everything. And that includes a decadent sweet breakfast.
That time: Valentine’s Day
That place: in bed.
And, what would I choose given the choice of sweet and decadent breakfast? Why, these vegan chocolate chip pancakes, of course!
You’re going to love these pancakes.
They are incredibly easy to make and completely and totally delicious. If you’re looking to start your day with decadence and sweet flavor, look no further! Filled with chocolate chips and cinnamon then topped with sweet coconut whipped cream and pure maple syrup, there is a delicious combination of flavors in every bite.
So stay in bed this Valentine’s Day with the ones you love and a big ole’ stack of these maple syrup-covered vegan chocolate chip pancakes.
You won’t regret it!
These decadent vegan Chocolate Chip Pancakes show your loved ones you care as the perfect breakfast in bed for Valentine's Day or Mother's Day
Cuisine: American
Keyword: Vegan Chocolate Chip Pancakes
Servings: 4
Calories: 601 kcal
Author: Sarah McMinn
- 2 cups all-purpose flour
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 1/4 cup soy milk
- 2 teaspoons apple cider vinegar
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup vegan chocolate chips
- oil for pan
- maple syrup
- chocolate shavings
- coconut whipped cream
- Preheat skillet or pancake griddle over medium heat.
- In a small bowl whisk together soy milk and apple cider vinegar. Set aside to allow milk to curdle.
- In a larger bowl combine flour, baking powder, salt, and cinnamon.
- Add oil, maple syrup, and vanilla to curdled soy milk and whisk together. Add to the dry ingredients and stir together.
- Pour about 1/4 cup of batter onto the hot skilled or griddle and cook 3-4 minutes until bubbles start to appear on the surface. Flip and cook for another 2 minutes. Serve immediately with desired toppings.
Kaitlin James says
February 14, 2019 at 11:34 AMIf I sub coconut flour instead of all purpose do you think they will turn out ok?
Sarah says
February 15, 2019 at 10:26 AMI’ve never tried it so I can’t recommend it but typically coconut flour cannot be swapped 1:1 for ap flour. If you do try it, let us know how it turns out!
Mary says
February 8, 2019 at 9:29 AMHi, I would like to be sure about the ingredients. Is it 2 cups of soy milk or 2 cups of 1/4 for the soy milk? . I am sorry in advance, but I want to be sure before making the recipe. I hope my question is clear. thanks in advance.
Sarah says
February 8, 2019 at 7:20 PMIt’s 2 and 1/4 cups of soy milk.
Sarah says
January 6, 2019 at 9:11 AMThese were amazing! What a hit in ny house. I used almond milk instead and they still turned out great. It is just my boyfriend and I and we barely got through half the battet so my question is how long would it keep in the fridge covered, if at all? Thank you!
Sarah says
January 7, 2019 at 9:54 AMI’m glad they were such a hit! The batter wouldn’t keep longer than a day.
Daisa says
August 19, 2018 at 8:26 AMCan i use water instead of soy milk?
Sarah says
August 19, 2018 at 4:45 PMThat won’t work very well. It will make the batter runny and the pancakes will be less flavorful.
Jenn says
June 29, 2018 at 8:28 AMLOVED these pancakes, Sarah! My son requested chocolate chip pancakes this morning and I did a quick search and found your recipe. The batter turned out perfectly for me and I followed the exact ingredient amounts you have listed. I preheated the pan after I made the batter and it did thicken up while it sat, so perhaps that was the problem others had. Anyway, we loved them. My son thanks you! 🙂
Sarah says
July 2, 2018 at 6:42 AMI’m so glad to hear that, Jenn. Thanks for sharing!
Naomi says
June 19, 2018 at 6:06 AMQuestion? Why do we need to add Apple cider vinegar ? I’ve made this recipe before with cashew milk and it’s comes out just fine. Wondering why the Apple cider is necessary but haven’t tried this recipe exactly yet to actually know. Haven’t had soy milk in my fridge in a while either so im scared to add the vinegar to the cashew milk sonive decided to leave it out but would like to know what it does for the recipe ? Thanks !
Sarah says
June 25, 2018 at 7:18 AMThe apple cider vinegar curdles the soy milk making it similar in taste and texture to buttermilk. I like this both for the taste and how it gives rise to the pancakes a bit more. However, if it’s working out fine with cashew milk, there’s no need to add it to your pancakes.
Dee says
December 3, 2017 at 6:58 AMI switched the amounts for the flour and the milk and they came out perfectly!
jaedyn says
April 7, 2017 at 5:02 PMi think something about this recipe is messed up. i put everything in in correct quantities and it was like water. i have to almost double the flour to make this work
Sarah says
April 9, 2017 at 7:03 AMI’m not sure why that happened; I’d have to know a little more about your process to help figure that out. I’m not getting those results.
Dana M. says
July 30, 2017 at 11:23 AMSame thing happened to me…I ended up adding more flour, but it was a total loss. Followed the recipe to a T
Sarah says
August 2, 2017 at 7:43 AMI’m sorry to hear that. I’m not sure why you’re having that experience with the recipe.
Rachel says
February 24, 2017 at 10:29 PMCan you make these as waffles ?
Sarah says
February 25, 2017 at 5:49 PMI think that would work. Only thing I can imagine is the chocolate might stick to the waffle maker and burn. If it is well oiled, that may not be an issue. If you try it, let us know how it turns out!
Casey the College Celiac says
February 8, 2017 at 8:57 PMI rarely have the patience to make pancakes…but damn if these aren’t going to the top of my to-do list! And that coconut topping looks to die for!!!