Vegan Chocolate Chip Pancakes

They are vegan, so egg free, dairy free, gluten free as they are made with oat flour, almond milk and sweet potato puree (no banana). Whether you are looking to step up your pancake day for Shrove Tuesday or simply any time of year then these pancakes are a must try. Lately, I have been testing out different pancakes recipes because pancake day is right around the corner.

The verdict is that these chocolate chip pancakes along with the Spinach pancakes are our favourite for breakfast. Why you may ask?

Because they are so easy to make, it take less than 20 minutes to whip up an entire batch and both recipes are really tasty. Plus, I like the idea of curbing my sweet tooth with some vegan chocolate chip pancakes.

Plus oat flour is naturally gluten free. If you don't have oat flour, you can quite easily use whole oats just like I did in my Spinach Pancake recipe.

Do you know what else goes together? Chilli and chocolate yup, I said it!

Reasons to make these pancakes

• They are completely flourless
• Less than 30 minutes to make from scratch
• Contains no gluten
• No dairy and vegan friendly
• They are lactose free
• Child friendly recipe
• Every choc-a-holics dream

As you can see from above, these are just some of the reasons to make these pancakes.

If you don't believe me, you will have to see for yourself, just how delightful the pancakes are.

Notes and tips

• The pancake mix makes about 6 pancakes in total. However, this will vary according to size.
• Oats/oat flour is naturally gluten free, however if you are sensitive to trace contact then buy certified gluten free oats/flour.
• The pancake batter may be more on the thick side, however, add a tablespoon at a time of almond milk to make it slightly thinner if required (you don't want the batter to be extremely thin)
• The chocolate chips will melt on the pan which can make flipping the pancakes potential messy, I found flipping them over quickly with an egg spatula helps.
• The more chocolate chips you use the more melted chocolate that will seep through to the pancake (making it more tasty, but this will make the pancakes more fragile).
• It's okay to use another creamy plant based milk like coconut milk or cashew milk.
• For best results, use a high powered blender like a Vitamix or Blendtec.
• Use a tava/crepe pan if possible for the pancakes.

Vegan breakfast recipes

• *Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Ingredients

• 1 cup almond milk with 1 tablespoon vinegar (250ml)
• 2-3 tablespoon maple syrup (30g)
• 1 teaspoon baking powder (5g)
• ¼ teaspoon pink salt (1.2g)

Notes

• The pancake mix makes about 6 pancakes in total. However, this will vary according to size.
• Oats/oat flour is naturally gluten free, however if you are sensitive to trace contact then buy certified gluten free oats/flour.
• The pancake batter may be more on the thick side, however, add a tablespoon at a time of almond milk to make it slightly thinner if required (you don't want the batter to be extremely thin)
• The chocolate chips will melt on the pan which can make flipping the pancakes potential messy, I found flipping them over quickly with an egg spatula helps.
• The more chocolate chips you use the more melted chocolate that will seep through to the pancake (making it more tasty, but this will make the pancakes more fragile).
• It's okay to use another creamy plant based milk like coconut milk or cashew milk.
• For best results, use a high powered blender like a Vitamix or Blendtec.
• Use a tava/crepe pan if possible for the pancakes.