Description
These fluffy, super easy to make double chocolate chip pancakes are the perfect way to start your morning.
Ingredients
Wet:
- 2 cups / 500ml plant-based milk (we like almond or soy)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 tablespoon coconut oil, melted (plus more for frying)
Dry:
- 2 cups / 270g all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons cacao powder
- Pinch of salt
- ¼ cup vegan chocolate chips (or chocolate block chopped up into small pieces)
Instructions
- In two separate bowls, mix the wet ingredients and sift the dry ingredients.
- Pour the wet ingredients into the dry ingredients whisking until all lumps are gone.
- Stir in the chocolate chips.
- Heat frying pan on medium heat with a heaped teaspoon of coconut oil. Wait for the pan to heat up and then scoop about ½ cup of the pancake batter onto the pan, spreading out to make a nice circle. (I can fit 3 pancakes at one time on my pan.)
- Wait for the bubbles at the top to collapse and the batter to start separating from the pan. This normally takes about 2-3 minutes.
- Flip with a spatula and cook on the other side for an additional 2 minutes.
- Repeat process with all the batter.
- Stack pancakes and serve with whatever topping you like.
Notes
Chocolate topping: I created this chocolate topping by melting the chocolate chips (about 2 tablespoons) in a double boiler and wait for them to start melting. Add about a ¼-½ cup of coconut cream. Mix in well and pour over pancakes. Add more coconut cream/milk to make the topping thinner. Alternatively, try our chocolate hazelnut spread.
- Diet: Vegan
