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Vegan January-Day 3: 10 minute Chocolate Chip Pancakes

Chocolate for breakfast, now that’s a cause anyone can get behind. Add in some maple syrup, and you got yourself a party. The best part with this recipe? You only need a couple of ingredients to bring this delicious treat to life. Get ready to wow your guest, and even yourself, with this simple & tasty breakfast.

Prep work

 

Get your favorite vegan chocolate; you can either use chocolate chips or chop up a chocolate bar to put into your pancakes.


Grab your choice of flour and measure out 1 cup for every 2 people.


Baking powder is next with 1 tablespoon for every cup of flour you use.


Once the dry ingredients are measured, get any non-dairy milk (I prefer oat milk myself) and measure out 1 cup.


Optional: 1 tsp of vanilla extract, 1 tbsp of sugar and 1 tbsp of oil to add in with the non-dairy milk.


Optional toppings: I personally love topping my pancakes with bananas, feel free to add any other fruits such as strawberries, blueberries, or raspberries.




Cooking Instructions

 

Measure out the non-dairy milk first and then add in the dry ingredients second: flour and baking powder. Optional to add in the sugar and oil here, as well as a pinch of sea salt.


Preheat a flat bottomed pan over medium heat (crepe pans work best.)


Take a serving spoon or a tablespoon to scoop the pancake mix into the pan.


Add in the chocolate chips while the pancakes cook. Once you start to see several tiny bubbles, flip to the other side.


Place the pancakes on a separate plate so that you’re not tempted to eat them right out the pan.


Finish cooking your pancakes and serve. Options to garnish your pancakes with whatever your heart desires.












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