Vegan Chocolate Chip Pancakes

These chocolate chip pancakes are seriously decadent, delicious and packed with endless amounts of chocolate. They are vegan, so egg free, dairy free, gluten free as they are made with oat flour, almond milk and sweet potato puree (no banana).

Whether you are looking to step up your pancake day for Shrove Tuesday or simply any time of year then these pancakes are a must try.

Lately, I have been testing out different pancakes recipes because pancake day is right around the corner. 

The verdict is that these chocolate chip pancakes along with the Spinach pancakes are our favourite for breakfast.

Why you may ask? Because they are so easy to make, it take less than 20 minutes to whip up an entire batch and both recipes are really tasty.

Plus, I like the idea of curbing my sweet tooth with some vegan chocolate chip pancakes.

Plus oat flour is naturally gluten free. If you don't have oat flour, you can quite easily use whole oats just like I did in my Spinach Pancake recipe.

Do you know what else goes together? Chilli and chocolate yup, I said it!

Reasons to make these pancakes

• They are completely flourless
• Less than 30 minutes to make from scratch
• Contains no gluten
• No dairy and vegan friendly
• They are lactose free
• Child friendly recipe
• Every choc-a-holics dream

As you can see from above, these are just some of the reasons to make these pancakes. 

If you don't believe me, you will have to see for yourself, just how delightful the pancakes are. 

The steps

• Place the almond milk, sweet potato puree, oat flour, cacao, baking powder, maple syrup and pink salt into the blender.
• Proceed to puree into a smooth consistency.
• Transfer the batter into a medium sized jug or bowl then stir in the chocolate chips.
• Heat a non stick crepe/tava on medium heat.
• Coat a crepe pan with olive oil.
• Pour or spoon some of the pancake batter onto the pan.
• Cook for a few minutes until bubbles appear on the surface and the batter has set around the edges.
• Carefully flip the pancake over to cook the other side and repeat the above steps with the rest of the batter.

Notes and tips

• The pancake mix makes about 6 pancakes in total. However, this will vary according to size.
• Oats/oat flour is naturally gluten free, however if you are sensitive to trace contact then buy certified gluten free oats/flour.
• The pancake batter may be more on the thick side, however, add a tablespoon at a time of almond milk to make it slightly thinner if required (you don't want the batter to be extremely thin)
• The chocolate chips will melt on the pan which can make flipping the pancakes potential messy, I found flipping them over quickly with an egg spatula helps.
• The more chocolate chips you use the more melted chocolate that will seep through to the pancake (making it more tasty, but this will make the pancakes more fragile).
• It's okay to use another creamy plant based milk like coconut milk or cashew milk.
• For best results, use a high powered blender like a Vitamix or Blendtec.
• Use a tava/crepe pan if possible for the pancakes.

Vegan breakfast recipes

• Vegan Peanut Butter Banana Smoothie
• Vegan Blueberry Banana Overnight Oats
• Roasted Almond Porridge
• Vegan Sweet Potato Waffles
• Tofu Scramble
• Millet Porridge

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Vegan Chocolate Chip Pancakes

These chocolate chip pancakes are seriously decadent, delicious and packed with endless amounts of chocolate. They are vegan, so egg free, dairy free, gluten free as they are made with oat flour, almond milk and sweet potato puree (no banana).

5 from 5 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 3 people

Calories: 321kcal

Author: Charla

Ingredients

• ▢ 1¼ cup oat flour (150g) gluten free is sensitive to trace elements
• ▢ ⅓ cup cacao powder (28g)
• ▢ ½ cup sweet potato puree (140g) equals to ½ cup worth
• ▢ 1 cup almond milk with 1 tablespoon vinegar (236ml)
• ▢ 2-3 tablespoon maple syrup (30g)
• ▢ 1 teaspoon baking powder (5g)
• ▢ ¼ teaspoon pink salt (1.2g)
• ▢ ⅓-½ cup vegan chocolate chips (60g) the amount is subjective, see the notes

For the topping

• ▢ melted vegan chocolate optional

Instructions

To make the batter

• Place the almond milk, sweet potato puree, oat flour, cacao, baking powder, maple syrup and pink salt into the blender.
• Proceed to puree into a smooth consistency.
• Transfer the batter into a medium sized jug or bowl then stir in the chocolate chips.

To make the batter

• Heat a non stick crepe/tava on medium heat.
• Coat a crepe pan with olive oil.
• Pour or spoon some of the pancake batter onto the pan.
• Cook for a few minutes until bubbles appear on the surface and the batter has set around the edges.
• Carefully flip the pancake over to cook the other side and repeat the above steps with the rest of the batter.
• Drizzle with melted chocolate to finish off (optional step)

Notes

• The pancake mix makes about 6 pancakes in total. However, this will vary according to size.
• Oats/oat flour is naturally gluten free, however if you are sensitive to trace contact then buy certified gluten free oats/flour.
• The pancake batter may be more on the thick side, however, add a tablespoon at a time of almond milk to make it slightly thinner if required (you don't want the batter to be extremely thin)
• The chocolate chips will melt on the pan which can make flipping the pancakes potential messy, I found flipping them over quickly with an egg spatula helps.
• The more chocolate chips you use the more melted chocolate that will seep through to the pancake (making it more tasty, but this will make the pancakes more fragile).
• It's okay to use another creamy plant based milk like coconut milk or cashew milk.
• For best results, use a high powered blender like a Vitamix or Blendtec.
• Use a tava/crepe pan if possible for the pancakes.

Nutrition

Calories: 321kcal | Carbohydrates: 74g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Sodium: 295mg | Potassium: 598mg | Fiber: 9g | Sugar: 25g | Vitamin A: 8968IU | Vitamin C: 9mg | Calcium: 145mg | Iron: 5mg

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