Chocolate Chip Pancakes
How do you make vegan chocolate chip pancakes?
Mix flour, sugar and salt; add plant-based milk and coconut oil until smooth. Fold in chocolate chips, ginger and baking powder, then let the batter rest for 10 minutes. Pour portions into a hot greased pan, cook for 3 minutes per side until bubbling, and serve stacked with maple syrup.
Delicious vegan pancakes to start the day with an indulgent and energizing breakfast.
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Servings: Serves 4-6
Ingredients
- 300 g type 00 flour
- 70 g cane sugar
- 6 g instant baking powder for sweets
- 100 g chocolate chips
- 40 ml coconut oil
- 320 ml unsweetened plant-based milk (soy, almond, rice)
- 1 pinch ground ginger
- 1 pinch salt
- Maple syrup to taste
Instructions
Start by melting the coconut oil if it is very solid (a natural characteristic of this oil), then let it cool and set aside.
In a large bowl, place the sifted flour, sugar and pinch of salt, and mix.
Gradually add the milk and keep mixing so no lumps form. Then add the oil until you have a smooth mixture.
Add the chocolate chips and ginger. Mix.
As the final ingredient, add the sifted baking powder and stir. Let it rest for 10 minutes. Meanwhile, heat a non-stick pan with a little coconut oil covering the whole surface.
After 10 minutes, over medium heat, place 2 tablespoons of batter for each pancake and cook.
After about 3 minutes, you will see little holes begin to form in each pancake.
Flip and cook for another 3 minutes.
Start stacking the pancakes and continue until all the batter is used. Serve very hot with maple syrup to taste.
Enjoy your meal!
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- 300 g type 00 flour
- 70 g cane sugar
- 6 g instant baking powder for sweets
- 100 g chocolate chips
- 40 ml coconut oil
- 320 ml unsweetened plant-based milk (soy, almond, rice)
- 1 pinch ground ginger
- 1 pinch salt
- Maple syrup to taste