Chocolate Chip Pancakes

January 5, 2017

Back when my daughter was a baby and we found out she had numerous food allergies, I was baffled - I wasn't vegan at the time and wondered how could I possibly bake without eggs? Will she be sad when she goes to a birthday party and cannot have the cake? Is this the end of the world? I didn't know too many people with kid's allergies and didn't realize how prevalent it had become. I set out getting cookbooks on egg- free baking and tested every recipe under the sun for her- brownies, chocolate chip cookies,  pancakes- you name it and  I baked it. I was obsessively worried that she would be miserable her whole life because she could not eat yummy snacks and desserts. Many years later I look back and smile- not only does she love the desserts I make her which are all vegan and plant based, but my other daughter loves them as well, even though she fully knows how "real" baked goods taste.


These tasty pancakes were one of the first success I had in vegan baking, which means they are super easy and hard to screw up! The recipe is adapted from my savior in vegan baking, Isa Chandra, who I'll be forever grateful to for introducing me to the ins- and- outs of vegan baking when I was a totally rookie in the kitchen. 


The fantastic thing about these is that I often double the batch and freeze the pancakes, to pull out whenever my daughter feels like having them for breakfast or even lunch, definitely healthier than your typical Eggos!


Chocolate Chip Pancakes 

1 1/2c white spelt flour (the original recipe calls for all purpose flour, but I made this swap without any difficulty)

3 1/2 tsp baking powder

2 tbsp coconut sugar (or regular) 

1 tsp salt

1 cup almond milk (use soy milk if nut allergies are a concern, dairy milk can also be used)

2 tsp apple cider vinegar 

1 tbsp ground flax seed

1/2c water

3 tbsp canola oil

1/2 tsp vanilla

Enjoy Life mini chocolate chips (as much or as little as you like)


In a large mixing bowl, place flour, baking powder, salt and sugar. Make a well into the center. Measure milk into a measuring cup, add vinegar and ground flax and mix vigorously with a fork, until foamy, about 1 minute. Pour milk mixture into well. Add water, canola oil, and vanilla. Use a fork  to mix until a lumpy batter forms (no need for a smooth batter). Let batter rest 5 minutes while heating up the pan. Cook in skillet, adding several; chocolate chips to each pancake as they are on skillet. 







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