The easiest and best vegan and gluten free chocolate chip pancakes, perfect for a lazy weekend brunch!
Vegan and gluten free pancakes? Yes ma’am! Now I’ve gone on and one about my love for pancakes previously, but these are taking everything to the next level. Lately, I’ve been playing more with gluten free flour blends (see the waffles that ended up being the BEST ever) and I’m amazed at how well they perform in waffles and gluten free pancakes, especially when trying to make them egg-less to boot.
After my first taste of these gluten free chocolate chip pancakes, I was amazed at how they stayed crispy on the outside, fluffy on the inside and held together like a dream. Gluten free baked goods on the other hand, I’m still working on, but I’ll get there! Ever since throwing a waffle party and going through the trouble of making a gluten free batch of waffles and a vegan batch, I wanted to find something that would please just about everyone. Behold, what I think is the holy grail of gluten free chocolate chip pancakes, vegan and pretty dang good, if I do say so myself!
As a word to the wise, these gluten free pancakes won’t brown up as much as their gluten filled counterparts, so keep an eye on them! While I was testing the first batch of gluten free chocolate chip pancakes, I found that I either burned them too quickly, didn’t cook them in the middle, or they just came out burned AND browned, which is a feat I’m still not sure how I achieved. Anyway, keep your heat at medium and don’t walk away to do dishes while cooking a batch of gluten free chocolate chip pancakes (guilty!), because you will end up with something that is more burned than nicely browned.
Note: I did freeze and heat these up and they worked perfectly! Just pop them in the microwave for a couple minutes and they are just about as good as when they are fresh!
Next week is all about the apple sweets! I’ll hopefully be sharing a new muffin recipe and a roundup of apple recipes that will be perfect for the upcoming cooler weather. Happy baking!
Tag your creations on Instagram with #heartofabaker, I love to see what you make!
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 cup gluten free flour blend (I use this one)
- 1 tablespoon baking powder
- Pinch of salt
- 4 tablespoons cane sugar
- 3 tablespoons olive oil
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- In a small bowl, combine the almond milk and vinegar. Set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, and cane sugar. Whisk in the almond milk mixture, olive oil and vanilla. Gently fold in the chocolate chips. Preheat a skillet over medium heat and grease liberally.
- When skillet is ready, cook for 2-3 mins on each side, using about ¼ cup batter per pancake, greasing after each round