Vegan Chocolate Chip Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups dairy-free milk
- 1 Tbsp baking powder
- 1/2 Tbsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 2 Tbsp maple syrup or agave
- 1 Tbsp apple cider vinegar
- 1/2 cup chocolate chips
- 2 Tbsp butter substitute for spray oil
Preparation
Make the vegan buttermilk mixture by combining dairy-free milk and apple cider vinegar in a bowl and set aside.
In a large bowl combine the flour, baking powder, baking soda, salt, chocolate chips and whisk together until a thick batter is formed.
Pour the buttermilk mixture, vanilla, and syrup into the large bowl and whisk until a batter is formed.
Heat a large pan on medium heat, lightly butter it, and scoop 1/4 cup of pancake batter onto the pan.
Cook the pancake until bubbles break the surface, then flip after about 2 minutes, and cook until golden brown.
Top with nut butter, chopped chocolate, and syrup and serve immediately.
Tips
You can add your favourite nuts and seeds too.
Leftovers will last 3 days in the fridge and 2 weeks in the freezer.
