Vegan chocolate chip pancakes recipe featuring fairtrade and organic ingredients on Rosette Fair Trade
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Vegan chocolate chip pancakes (recipe)

You may wonder why I’m posting a recipe for (vegan) chocolate chip pancakes now, of all times. And it’s a fair question!

For me, pancakes are synonymous with warm, weekend mornings. They conjure up images of a family brunch taking place in a sunny kitchen, while the birds are chirping outside the open window. Maybe that’s because during the summers of my youth, we often had pancake Saturdays, and they were extra special when there were chocolate chips involved!

Technically, you can make these pancakes without chocolate chips, but why on earth would you want to do that? I can’t say I endorse that life decision. Chocolate chip pancakes—especially vegan ones—are guaranteed crowd pleasers, and there’s really no need to mess with that.

What’s more, these totally vegan, chocolate chip-studded pancakes are kid-friendly and quick and easy to make. Kids will love plunking chocolate chips onto the pancakes as they cook! And don’t forget to make your chocolate chips fair, as fair trade products really make a difference!

So without further ado, let’s get this family-friendly brunch started!

Vegan chocolate chip pancakes

The best vegan chocolate chip pancakes recipe for a kid-friendly Sunday brunch! It's nut-free, egg-free, dairy-free and quick and easy to make.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: Dairy-free, Easy, Egg-free, Family, Kid-friendly, Nut-free, Quick, Vegan
Servings: 16 pancakes
Calories: 132kcal
Author: Rosette Fair Trade

Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp golden cane sugar (see note)
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/3 cup vegetable oil
  • 2 cups non-dairy milk
  • 1/2 cup mini semi-sweet chocolate chips (see note)

Instructions

  • In a medium bowl, stir together the flour, sugar, baking powder and salt.
  • Add the oil and almond milk and whisk until more or less smooth (a few lumps is fine).
  • Heat a lightly-greased skillet over medium heat. Scoop the batter out by large spoonfuls (about 3-4 Tablespoons per pancake) and sprinkle chocolate chips over the batter as they cook.
  • Let cook until lots of bubbles are forming on the top and the bottom is browning when you lift a corner. Flip and cook until the second side is browning.
  • Repeat until you've used all of the batter.
  • Serve hot with maple syrup and more chocolate chips sprinkled on top.

Notes

Golden cane sugar is a less-refined version of white sugar, which still has a little molasses in it (meaning a deeper flavour as well). I recommend Camino’s golden cane sugar (Turbinado).
Mini chocolate chips seem to work better with pancakes so that they distribute more evenly. Otherwise, the bigger chips seem to sink and that’s no good when you want chocolate in each pancake! I recommend Camino mini chocolate chips, which are fair trade, organic and allergy-friendly!

And there you have it: vegan chocolate chip pancakes for the whole family! These pancakes are a great way to make consumer choices that have a positive impact, so be sure to use fairtrade ingredients where you can!

What’s your family’s summer brunch tradition?

In solidarity,

Lia

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