Vegan Chocolate Chip Pancakes
Healthy carbs are so important for energy and overall health, and what better way to get them in than with pancakes!? Sneaking some oat flour in this recipe with the whole wheat flour is a delicious way to serve oats, rather than just having a bowl of oatmeal, and the chocolate chips are optional of course, or they could be replaced with blueberries, banana slices, or maybe even chopped vegan bacon! Top with some fresh fruit and chopped nuts and you’ve got yourself a delicious, filling breakfast.
When I was growing up, we had a family tradition of making pancakes or waffles on Christmas morning every year. We would usually mix in either chocolate chips or blueberries, and I’ve mostly continued the tradition through adulthood. On Christmas mornings these days, I even make some little oatmeal pancakes for Zeus! (Oat flour mixed with water, cooked on the stove in little pancake rounds and served with fresh fruit) and we enjoy our Christmas breakfasts together.
Of course, this delicious breakfast can be enjoyed any time of year, and although it seems like pancakes are often viewed as a weekend indulgence, they’re actually so easy to whip up, I don’t know why more people don’t make them during the week!
Speaking of convenience, this recipe demonstrates how to make vegan pancakes from scratch, but the majority of boxed pancake mixes are actually vegan-friendly! If you choose to use boxed pancake mix instead, just be sure to read the ingredients. Some of the more common non-vegan ingredients in boxed pancake mixes are milk powder, buttermilk, eggs or casein! If the pancake mix itself is vegan, usually all you need to do is add water and any other optional mix-ins you choose! I also like to add warm spices, such as the ones outlined below (cinnamon, ginger, nutmeg, cloves), to level up my pancakes and also add some antioxidant properties to them.
Try these out and see for yourself how easy and delicious it is to make vegan, high fiber, chocolate chip pancakes! If you choose, you can also make a large batch of the batter and store it in the refrigerator in a jar to whip up pancakes for several days. Or, you can cook the pancakes to completion from all of the batter you make, and freeze the individual pancakes to reheat and enjoy whenever you’re craving them.
Whole Wheat Flour: Using whole wheat flour makes these more nutritionally dense than using refined white flour, and provides a good dose of fiber, leaving you fuller, longer. Opting for a whole wheat option also provides B vitamins and iron.
Dairy-Free Chocolate Chips: Finding dairy-free chocolate chips is easier than you may think! Some widespread brands that are typically easy to find include Simple Truth Organic, Enjoy Life, and even Nestle Tollhouse has a plant-based chocolate chip option now.
Oat Flour: Adding oat flour contributes a subtle nuttiness and depth of flavor that whole wheat flour on its own wouldn’t provide. Oats are also rich in soluble fiber, which helps lower cholesterol levels and promotes heart health. Oat flour can easily be made by placing dry oats in a blender or food processor and blending for just a few seconds, until they reach a powdery consistency. You can also buy bagged oat flour, but I’ve literally never bought it and have always used this simple method!
Baking Powder: Adding just a touch of baking powder helps the pancakes rise and achieve that coveted fluffy texture. The oat flour does cause density, so this helps counteract that.
Spices (Cinnamon, Ginger, Nutmeg, Cloves): This blend of spices takes this recipe from regular Chocolate Chip Pancakes to a flavor profile that will really wow you, or anyone you’re serving! They’re also a great nutritional addition and contribute antioxidant properties and digestive support.
Salt: Just a pinch of salt accentuates the natural flavors of all of the other ingredients. It brings out the sweetness as well as adds overall depth to your pancakes.
Water: Using water instead of plant-based milk simplifies the ingredient list while still yielding perfectly moist and tender pancakes. It also helps to reduce the calorie content, making these pancakes a lighter option for those watching their intake.
Applesauce: Applesauce acts as both a natural sweetener and a binder in this recipe, replacing the need for eggs or the use of any oil at all. It adds moisture to the pancakes while imparting a subtle apple flavor that compliments the other ingredients beautifully.
Apple Cider Vinegar: Just a splash of apple cider vinegar helps activate the baking powder, ensuring that your pancakes rise well. It also lends a slight tanginess to the batter, adding complexity to the overall taste profile.
Ingredients
1 C whole wheat flour
Dry Ingredients
½ C oat flour (just blend dry, uncooked oats until powdery)
¾ C dairy-free chocolate chips
1 tsp baking powder
½ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
½ tsp cloves
½ tsp salt
Wet Ingredients
1¼ C water
1 C applesauce
½ T apple cider vinegar
Instructions
1. In a large mixing bowl, whisk together all of the dry ingredients.
2. In a second, smaller bowl, combine all of the wet ingredients and mix well, ensuring that there are no lumps remaining.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in tough pancakes. A few lumps in the batter are perfectly fine and will disappear during cooking.
4. Heat a lightly oiled skillet or griddle over low heat. Using a ladle or measuring cup, pour the batter onto the skillet to form pancakes of your desired size. For average size pancakes, about ⅓ C of batter for each pancake will suffice.
5. Cook slowly on low heat until bubbles form on the surface of the pancakes and the edges begin to set, about 5-7 minutes. Once the bottom of each pancake is fairly solid and cooked, flip the pancakes and cook for approximately 5 more minutes on the other side, or until they’re golden brown and cooked all the way through.
6. Transfer the cooked pancakes to a plate and top with optional additions such as maple syrup, whipped cream, chopped pecans or fresh fruit.
Stefanie is the founder of Life, Veganized, and a passionate vegan and animal advocate. She creates vegan recipes for all palates and resides in Los Angeles with her adorable puggle, Zeus.
