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
Stovetop
Cooking required:
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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
Fig and Beet Salad
When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.