Best Homemade Chocolate Chip Pancakes Ever! Soft, Vegan and gluten free, quick and easy to make, freezer friendly, healthy and totally delicious!
Plans for breakfast or brunch this weekend? No? Well then say hello to your new plans… these Chocolate Chip Pancakes are gonna rock you world! Cause’ weekends are for all the comfort foods right? pancakes, waffles, french toast all that yummy-ness! and when it's getting kinda chilly out...ok lets be honest it's more than chilly to me it's like cold? I'm a total freeze baby anything below 65-70 is cold HA! anyways what I was trying to say was, I start to crave more warm foods when it start to get cold... I think that's pretty normal so that's why I'm sharing this super comforting pancakes recipes today!
They are super soft and puffy, perfect “pancake” texture and flavor, SO easy to make plus they’re gluten free!
All you need is 1 bowl and a whisk to mix it all together. It’s safe to say I’m slightly obsessed with them at the moment!
About these Chocolate Chip Pancakes:
Soft + moist + puffy
Indulgent and delicious
Freezer friendly (simply microwave when ready to eat)
Healthy, vegan and gluten free
If you give them a try snap a pic and tag me on TwoRaspberries or comment below and let me know what you thought!
More recipes like this:
- 5 Ingredient Superfood Quinoa Breakfast Bowl
- 5 Ingredient Power Breakfast Bowl
- Banana Bread Breakfast Muffins
- Chia Pudding
- Healthy Tahini Maple Protein Oats
- Healthy Vegan Cinnamon French Toast
- 1 Bowl Waffles
Chocolate Chip Pancakes
Best Homemade Chocolate Chip Pancakes Ever! Soft, Vegan and gluten free, quick and easy to make, freezer friendly, healthy and totally delicious!
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 5-6 pancakes 1x
- Category: breakfast
- Method: pan fry
Ingredients
DRY INGREDIENTS:
- 1 ⅓ cup Bob’s Red Mill all purpose baking flour // see notes
- 1 ½ tsp baking powder
- Pinch of sea salt
- ½ cup vegan chocolate chips
WET INGREDIENTS:
- ¼ cup pure maple syrup
- 1 tsp vanilla
- 1 ½ tsp olive oil // sub coconut oil with varied results
- 3 TBSP unsweetened natural apple sauce
- ⅓ cup non dairy milk // I use SILK Almond
- ¼ tsp apple cider vinegar
Instructions
1. In a large mixing bowl add all the wet ingredients and mix well, then add in the dry ingredients except the chocolate chips and mix well, gently fold in the chocolate chips.
2. Spray a non stick pan with non-stick cooking spray or very lightly butter/olive oil it, using a ⅓ measuring cup pour batter onto heated skillet and let cook on medium heat about 3 minutes until top bubbles and it is easily flip-able! Flip and cook other side and re-peat until all the batter is gone!
Notes
For the Bob’s Red Mill Flour I used the all purpose baking flour in the RED package, the garbanzo/fava bean blend NOT the 1:! Baking flour in the blue package which is a rice flour blend!
Keywords: pancakes, vegan, gluten free, chocolate chip, easy, healthy, breakfast
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