Start your weekend with a stack of the fluffiest, most decadent vegan chocolate chip pancakes! No milk or eggs required to make this perfect breakfast stack!
When I was little, I hated pancakes.
I know, so weird, right? They made my stomach feel bad. Later in life, I figured out that it was probably because of the dairy. Eating a lot of dairy in the morning never worked too well for me, even as an adult.
Once I learned how to make vegan pancakes, I became a huge pancake fan!
These vegan chocolate chip pancakes are light and fluffy, and always turn out super well. It’s not hard to make these, and I bet you’ll find that your family will be begging you to make them again and again!
What kind of egg replacer works for vegan pancakes?
You really don’t need a binder for this recipe – but you do need something to make these pancakes rise and become fluffy. A generous serving of baking powder will do the trick! Read more about egg replacers here.
Can I use coconut flour, almond flour, or cassava flour in this recipe?
I don’t recommend those flours to make this pancake recipe. They will make the pancakes flat, dense, and heavy. Not what I’m looking for in a pancake! :)
Can I make these vegan chocolate chip pancakes without oil?
Some readers have reported that they have used applesauce in place of oil. I have not tried that. Even if you eliminate the oil from the recipe, you will need something in the pan to stop them from sticking.
Can these pancakes be frozen?
Sure! Go ahead and freeze these pancakes by placing a piece of waxed paper in between them, and then placing the stack in a ziploc freezer bag. They should stay fresh in the freezer for up to three months.
How to make vegan chocolate chip pancakes:
- Place the dry ingredients in a large mixing bowl.
- Add the melted vegan buttery spread, unsweetened coconut milk, and chocolate chips. Stir well.
- Allow the batter to rise for about five minutes. You will see it puff up.
- Heat some vegan buttery spread in a frying pan over medium heat. Once it’s sizzling, spoon some batter into the pan.
- Flip the pancakes once the edges look done – they will take about 3-4 minutes on each side.
- Enjoy with maple syrup or berries!
Can this pancake batter be made ahead of time?
No, I don’t recommend making this batter ahead of time. The baking powder allows the batter to rise, and if you wait too long, it will start to deflate.
Is spelt flour gluten free?
No, spelt is not gluten free. It is an ancient grain related to wheat, and it does contain gluten. You can try these with a light gluten free flour blend. If you try this, please let me know how it works out! I also recommend Enjoy Life Pancake Mix, which is gluten free and vegan.
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The Yummiest Vegan Chocolate Chip Pancakes.
A big stack of chocolatey pancakes is just the thing to start your morning! Enjoy these super fluffy pancakes with maple syrup or berries.
- 1 1/2 cups white spelt flour you can use all purpose flour if you wish
- 1 1/2 Tablespoons baking powder
- pinch salt
- 3 Tablespoons sugar you can use coconut sugar if you like
- 1 1/2 cups non-dairy milk I use So Delicious Unsweetened Coconut Milk
- 3 Tablespoons vegan buttery spread melted
- vegan buttery spread for pan
- 1/2 cup dairy free mini chocolate chips
Place the flour, baking powder, salt, and sugar in a large mixing bowl.
Add the non-dairy milk and the melted vegan buttery spread. Stir well. Set aside so the batter rises.
Heat some vegan buttery spread in a frying pan over medium heat. Once it is sizzling, spoon some batter into the pan.
Watch the pancakes carefully - when the edges look done, gently flip them. It will take at least 3-4 minutes on each side. The pancakes should be golden brown.
Repeat steps 3 and 4 with remaining batter.
Serve with maple syrup, berries, or more chocolate chips.
Recipe makes 8 pancakes. Serving size is 2 pancakes.
Nutrition facts are approximate.
Store leftover pancakes in the refrigerator for up to 5 days.