Chocolate-Chip Pancakes
Prep. Time
10 minutes
Cook Time
15 minutes
Servings
8-10 pancakes
Difficulty
Easy
Soy-Free, Nut-Free, dairy-free, egg-free
Each Saturday morning, I slip into my favorite spot by the sunlit window, the air already warm with the sweet aroma of sizzling batter on the griddle. My little ones gather around, eyes wide with anticipation, as steam curls up in lazy spirals from each golden layer. I love how the centers poof just right—pillowy and light—while the edges crisp to a delicate lace that catches pools of warm maple syrup. Between the first drizzle of syrup and the soft “mmm”s from around the table, these pancakes have become our happiest morning ritual - one that never fails to fill our kitchen (and our hearts) with cozy joy.
Ingredients
1+1/2 cups (12oz/340g) whole spelt flour
2 tbsps flaxseed meal
3 tbsps vegan chocolate chips
1+1/4 cup (9.8fl.oz/290mL) plant-based protein-rich milk (for a soy- and nut-free recipe, make sure the milk is free of these allergens)
3 tbsps pure maple syrup
3 tbsps extra-virgin olive oil
Instructions
Preheat a nonstick pan to medium heat.
In a mixing bowl place the dry ingredients (flour, chocolate chips and flaxseed meal) and mix well.
Add the wet ingredients, and whisk until consistent.
Onto the pan, place a tablespoon of the batter, and repeat, side by side on the pan.
Cook each side for about 2-3 minutes or until golden color.
Serve warm with maple syrup.
Notes
The spelt flour can be substituted with all-purpose flour. Alternatively, I recently made these with 2/3 (1 cup) whole-wheat flour, and 1/3 (0.5 cup) almond flour, and it came out wonderful and moist enough!
Maple syrup can be substituted with your favorite syrup, or sugar if preferred, though maple or agava are healthier options.
The olive oil can be substituted with coconut oil or vegetable oil of preference.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.