Description
Cloud-like fluffy pancakes studded with sweet chocolate chips, and drenched in rich chocolate ganache for the best vegan chocolate chip pancakes!
Ingredients
Units
Scale
Vegan Chocolate Ganache
- 3 tablespoons coconut cream
- 1/4 cup + 2 tablespoons vegan chocolate chips
Vegan Pancakes
- Vegan buttermilk
- 1 tablespoon apple cider vinegar, lemon juice, or white vinegar
- 1 cup unsweetened soy milk (preferred) or other vegan milk
- 1 1/4 cups unbleached, all purpose flour – spooned and leveled
- 1 tablespoon + 1 teaspoon baking powder
- 2 tablespoons organic cane sugar
- 1/2 teaspoon salt
- 2 tablespoons melted vegan butter
- 2 tablespoons soy milk (preferred) or other vegan milk
- 1 teaspoon pure vanilla extract
Add-ins
- 1/2 cup to 1 cup vegan chocolate chips, depending on preference
Toppings
- Vegan chocolate ganache or vegan chocolate syrup
- Non-dairy whipped topping
- Mini and regular vegan chocolate chips
Additional Ingredients
- Vegan butter to coat pan, more for topping pancakes
Instructions
- Make the ganache (or skip and use vegan chocolate syrup). Use the double boiler method to melt the chocolate or do the following: In a medium, microwave-safe bowl, add coconut cream and vegan chocolate chips. Heat in 15-second increments until just softened and melted. Whisk together until smooth. Keep warm until pancakes are ready to serve.
- Make vegan buttermilk: Add apple cider vinegar to a small mixing bowl or large measuring cup. Add soy milk. Whisk together and let set for about 5 to 10 minutes while you prepare the other ingredients.
- Sift the dry ingredients: Sift the flour and baking powder together into a medium mixing bowl. Add in cane sugar and salt. Whisk until well mixed.
- Add the wet ingredients: Pour the vegan buttermilk, melted vegan butter, soy milk and vanilla over the dry ingredients in the mixing bowl.
- Combine: Whisk the wet and dry ingredients together until just combined, being careful not to over-mix, as this will result in dense pancakes. Whisk well until mostly smooth, with just a few tiny pebbles of flour throughout—these will incorporate into the batter as it sets in the next step.
- Set batter for 5 minutes. Your pancake batter is ready!
- Prep the Skillet: Set a skillet onto your stovetop. Turn the heat to medium, waiting until the skillet is evenly heated but not burning or smoking. Once evenly heated, drop a dollop of vegan butter into the skillet. As it melts, gently swirl the dollop around to evenly coat the skillet.
- Make Pancakes: Using a large batter scoop, scoop ¼ cup of pancake batter into the center of the skillet. Then, using the rim of the scoop, smooth the batter into an even layered circle about 1/4“ thick. The batter will rise as it cooks.
- Sprinkle chocolate chips into pancake batter. Press gently into the batter.
- Allow the batter to cook until bubbles form throughout the center of the pancake. About 1-2 minutes. Using a pancake spatula, gently lift the edge of the pancake to test that it can be flipped. Flip the pancake. When flipping the pancakes, if the batter spills to the side a bit, gently nudge it back into the center of the pan.
- Cook for about 1 minute, until golden brown on the underside touching the skillet. Transfer to a plate, then turn the heat to medium low. Make sure to re-butter the pan between pancakes.
- Repeat for the rest of the batter.
- Serve in a stack. Pour the vegan chocolate ganache you made earlier over the pancake stack. Add vegan chocolate chips and coconut whip. Enjoy!
Notes
Here are the vegan chocolate chips I recommend: vegan milk chocolate chips | stevia-sweetened chocolate chips | allergy-friendly chocolate chips. All are vegan, all are tasty!
To Keep Warm for a Large Batch: Before making pancakes, preheat oven to 200°F. Line a baking sheet with parchment paper or greased foil. Place baking sheet into oven. Every time you’ve made a few pancakes, open the oven and lay the pancakes on the sheet in a single layer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
