Description
Delicious vegan pancakes that are fluffy and perfect for breakfast!
Ingredients
Scale
- 2 cups all-purpose flour
- 2–3 tbsp granulated sugar
- 1½ tbsp baking powder
- ¼ tsp fine salt
- 2½ cups soy milk (plus more if needed)
- 2 tbsp apple cider vinegar (or fresh lemon juice)
- 2 tsp vanilla extract
- ½ cup vegan chocolate chips
- vegetable oil (for cooking)
- maple syrup (to taste)
- Fresh strawberries or sliced banana
- Vanilla ice cream (approx. 60–80 g per serving)
Instructions
- In a medium bowl, whisk together the soy milk, apple cider vinegar (or lemon juice), and vanilla. Let stand 5 minutes until slightly thickened.
- In a large bowl, whisk the flour, sugar, baking powder, and salt until evenly mixed.
- Pour the liquid mixture into the dry ingredients and whisk gently until just combined—do not overmix. If the batter feels too thick, add an extra splash of soy milk.
- Gently fold in the chocolate chips.
- Heat a nonstick skillet or griddle over medium heat and lightly coat with oil.
- Pour about ½ cup batter per pancake onto the hot surface. Cook 2–3 minutes, until bubbles form on top and edges look set. Flip and cook 1–2 minutes more, until golden and the chocolate is melty. Transfer to a plate and keep warm.
- Stack pancakes and serve with maple syrup, fresh fruit, and for extra decadence, a scoop of vanilla ice cream.
Notes
- Adjust the sugar amount according to your taste preferences.
- If the batter is too thick, a splash of soy milk can help adjust the consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 8g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg