Description
Fluffy vegan pancakes made with simple ingredients and served with fresh fruit and maple syrup.
Ingredients
Scale
- 2 cups all-purpose flour
- 2–3 tbsp granulated sugar
- 1½ tbsp baking powder
- ¼ tsp fine salt
- 2½ cups soy milk (plus more if needed)
- 2 tbsp apple cider vinegar (or fresh lemon juice)
- 2 tsp vanilla extract
- ½ cup vegan chocolate chips
- vegetable oil (for cooking)
- maple syrup (to taste)
- Fresh strawberries or sliced banana
- Vanilla ice cream (approx. 60–80 g per serving)
Instructions
- In a medium bowl, whisk together the soy milk, apple cider vinegar (or lemon juice), and vanilla. Let stand 5 minutes until slightly thickened.
- In a large bowl, whisk the flour, sugar, baking powder, and salt until evenly mixed.
- Pour the liquid mixture into the dry ingredients and whisk gently until just combined—do not overmix. If the batter feels too thick, add an extra splash of soy milk.
- Gently fold in the chocolate chips.
- Heat a nonstick skillet or griddle over medium heat and lightly coat with oil.
- Pour about ½ cup batter per pancake onto the hot surface. Cook 2–3 minutes, until bubbles form on top and edges look set.
- Flip and cook 1–2 minutes more, until golden and the chocolate is melty. Transfer to a plate and keep warm.
- Stack pancakes and serve with maple syrup, fresh fruit, and for extra decadence, a scoop of vanilla ice cream.
Notes
- Adjust the sugar amount depending on your sweetness preference.
- Vegans can replace the ice cream with a non-dairy alternative.
- For a thicker batter, add extra soy milk as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 2 pancakes
- Calories: 200 per serving
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg