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.
Ingredients
- 1 ½ cups white spelt flour you can use all purpose flour if you like
- 1 ½ Tablespoons baking powder
- pinch salt
- 3 Tablespoons sugar you can use coconut sugar if you like
- 1 ½ cups water
- 3 Tablespoons vegan buttery spread melted
- ½ cup dairy free mini chocolate chips
- vegan buttery spread for pan
Instructions
- Place the flour, baking powder, salt, and sugar in a large mixing bowl.
- Add the water, melted vegan buttery spread, and mini chocolate chips. 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.
Notes
Recipe makes 8 pancakes. Serving size is 2 pancakes.
Nutrition facts are for 2 pancakes.
Store leftover pancakes in the refrigerator for up to 5 days. Store pancakes in the freezer in an airtight container or freezer bag for up to 3 months.
Nutrition
Calories: 393kcalCarbohydrates: 58gProtein: 8gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 78mgPotassium: 458mgFiber: 8gSugar: 20gVitamin A: 401IUCalcium: 227mgIron: 4mg
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