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
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!