Gluten-Free Vegan Chocolate Chip Pancakes
Nutritional Information
Delicious and fluffy pancakes made without wheat, eggs, or soy, perfect for breakfast!
This recipe is originally for 4 servings. How many are you cooking for today?
Modified for allergies: Wheat/Gluten, Eggs, Soybeans
- 2 cups Gluten-free all-purpose flour
- 2 tablespoons Sugar
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 2 tablespoons Flaxseed meal
- 3/8 cup Water
- 1 cup Milk alternative (such as almond or oat milk)
- 1 cup Coconut oil or vegan butter, melted
- 1 teaspoon Vanilla extract
- 1 cup Dairy-free chocolate chips
- 2 tablespoons Coconut oil or vegan butter for cooking
In a large bowl, whisk together gluten-free all-purpose flour, sugar, baking powder, and salt.
In a separate bowl, mix the flaxseed meal with water and let it sit for about 5 minutes to thicken.
Stir in the milk alternative, melted coconut oil or vegan butter, and vanilla extract to the flax mixture.
Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; it's okay if there are a few lumps.
Gently fold in the dairy-free chocolate chips.
Heat coconut oil or vegan butter in a large skillet or griddle over medium heat.
Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Serve hot with syrup and additional dairy-free butter if desired.
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