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.
Servings: 16 pancakes
- 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)
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.
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!