The easiest and best vegan and gluten free chocolate chip pancakes, perfect for a lazy weekend brunch!
- 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 1/4 cup batter per pancake, greasing after each round