These vegan chocolate chip pancakes are so delightfully fluffy! They are:
Quick To Make
Filled With Chocolate Chips
Loaded With Soft Chia Seeds
Super Duper Fluffy
And Just The Perfect Way To Start Your Day
Ingredients
I try and use whole wheat flour wherever I can, but since these pancakes are a little more of a dessert… I cheat a little and use half whole wheat and half all-purpose flour.
Feel free to use either all whole wheat or all white flour… your pancakes will be super tasty either way.
- Mini Chocolate Chips and Maple Syrup provide the sweetness,
- Apple Cider Vinegar and Baking Powder provide the fluff,
- And Chia Seeds add a bit more fluff, some fun, and added nutrition.
Chia Seeds
These little seeds pack a ton of power!
Chia seeds swell when they are mixed with a liquid. The gelatinous coating that forms around them makes them very soft and easy to digest. You won’t feel like you’re eating seeds when you take a bite of these chia chip pancakes. The texture of the seeds is imperceptible but…
They’re a great way to sneak in a boost of protein, making you feel fuller longer!
For the long list of impressive health benefits these little seeds pack, take a look at healthline’s article on the 11 health benefits of chia seeds.
How To Make These Vegan Chocolate Chip Pancakes
A few easy steps…
- Combine your dry ingredients.
- Add your wet ingredients.
- Stir until no more flour is visible; but the batter should still be slightly lumpy.
- Allow the batter to sit and thicken for about 5 minutes.
- Heat a non-stick skillet (brush a little butter on if you’d like).
- Spoon your batter onto the hot skillet in ¼ cup scoops.
- Allow to cook for about 2-3 minutes on each side.
- Top, drizzle, and devour!
Recipe Cost
Are you ready for it…
A batch of 6-8 vegan chocolate chip pancakes costs us approximately: $2.53 CAD to make! That’s roughly $0.42/pancake!
We make these pancakes about 4 inches in diameter but even if you wanted to make 3-4 larger pancakes instead of 6-8 smaller ones… the savings are still impressive compared to ordering pancakes out.
How Timely Are They
Well, 10 minutes of prep is pretty much a given. That gives you enough time to combine all your ingredients and let the batter sit for about 5 minutes while your skillet warms up.
And as for the cooking time? Tell me… am I the only one? I don’t have a large pancake griddle so I get two or three skillets warming at once and try to make all my pancakes at the same time!
The cooking time will depend on how large your cooking surface is and how many skillets you’re ready to juggle! Each pancake takes about 5 minutes to cook so if it’s your first time making pancakes, definitely give yourself a bit of extra time to make only about 2 at once. But…
If you’re up for making them super timely… take on the multi-tasking pancake challenge and get a few skillets going at once!
Are you already timing out your breakfast for tomorrow morning? Try these super fluffy, super tasty, vegan chocolate chip pancakes and let us know in the comments below how many skillets you get going at once!
If you like the idea of chocolate for breakfast; make sure to try out our, PB Banana Overnight Oats, PB & Chocolate Smoothie Bowl Surprise, and our favourite Chocolate Smoothie To Beet!
Print
Wake Up To Fluffy Vegan Chocolate Chip Pancakes
- Total Time: 20 minutes
- Yield: 6 – 8 1x
Description
These vegan chocolate chip pancakes are so super fluffy! Wake up to a quick and easy batch of these beauties and add your favourite toppings!
Ingredients
- ¾ cup whole wheat flour
- ¾ cup white all purpose flour
- 1 tbsp baking powder
- Pinch sea salt
- 3 tbsp chia seeds (see notes if omitting)
- 1 ½ cup oat milk (or plant milk of choice)
- 2 tbsp maple syrup
- 1 tsp apple cider vinegar (or sub lemon juice)
- ¼ cup chocolate chips, mini dairy-free (can omit or sub fresh fruit like blueberries!)
- note: If you do omit the chocolate chips add 1 more tablespoon maple syrup
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- In a large bowl, stir together your flours, baking powder, chia seeds, and pinch of sea salt.
- Add the oat milk, maple syrup, apple cider vinegar and stir until just combined. You shouldn’t see any flour not incorporated but you still want it to be lumpy.
- Gently stir in the chocolate chips and allow the mixture to rest for at least 5 minutes to fluff up.
- Heat a non-stick skillet over medium-low heat and lightly brush the pan with vegan butter if needed. I don’t have a large pancake griddle so I multitask and heat 2 or 3 pans to cook all my pancakes at the same time! If you want to juggle multiple pans you can make all your pancakes in about 5 minutes. Otherwise, make 2 or 3 at a time (as many as can comfortably fit in your pan).
- Scoop ¼ cup amounts of batter into the warm skillet and spread slightly into a nice 4 inch round shape. Allow to cook for about 3 minutes, until the edges start drying and small bubbles appear in the middle.
- Flip and cook on the other side for another 2 minutes or so.
- Serve with more maple syrup, warmed fresh fruit, homemade chocolate drizzle, drizzled peanut butter or anything else your heart desires!
- These freeze well, and they will last in the fridge for a day or so. Pop them in the toaster to reheat!
Notes
*Cost Comparison: $2.53 CAD (roughly $.42/pancake, $1.26/serving of 3 pancakes) vs. roughly CAD $9 for a serving of 3 pancakes at a restaurant. Even if you make 3-4 large pancakes instead of 6-8 smaller ones, you can save over $7.
*If you omit the chocolate chips you can add an extra tablespoon of maple syrup to replace the sweetness if desired. I generally err on adding less sweetener to the batter if maple syrup or a fruit topping will be poured on top.
*Feel free to use all whole wheat flour, or all white flour.
*You can omit the chia seeds if you don’t have any on hand. You won’t have to change the amount of milk called for. Your pancakes will just be slightly less fluffy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Robyn
these pancakes were a BIG hit this morning with everyone in our house and your video made me LOL!!!! thanks for another great recipe Kathryn! You’re quickly becoming our go-to blog!
Kathryn Alexandre
hahaha I’m glad the video brought you some laughter! Thank you so much for letting me know that you love these pancakes and are following along on YouTube as well! I’m so glad you feel you can call our blog your go-to! That means the world to us!
Karah
Hi Kathryn 🙂 I made these this morning for a girls brunch and they were delicious! I made them whole wheat for a slightly healthier option but they were all gone by the end of the party! I guess no one minded 🤣 This recipe is going to be a weekend tradition for me and I can’t wait to pop them in my toaster during the week like you suggest 🙂
Kathryn Alexandre
haha fantastic! I’m glad all whole wheat went over well. I nearly always make these entirely whole wheat as well (a few chocolate chips and a fruit sauce on top definitely helps to mask the wheat-y taste 🤣 glad you like the toaster suggestion too! Making a bigger batch and freezing some to pop in the toaster is always a good move!
L RAPOSO
Amazing!
Kathryn Alexandre
Thank you! I’m glad you love them 😊