Chocolate Chip Pancakes (Dairy and Egg-Free!)

A simple, tasty, guilt-free take on the always popular chocolate chip pancake

Pancakes are my go-to breakfast on weekends—there’s just something that is so feel-good about them. This recipe is a new favourite of mine and it’s perfect for kiddies and families with allergies or food intolerances or those simply trying to cook with more wholesome ingredients. These chocolate chip pancakes are also just as sweet and fluffy as those made with eggs and dairy and they definitely taste as good, too.

When making these pancakes, I like to cook them as 6 medium-sized circles, which is enough for 2 servings (yes, these pancakes are filling!). They cook as quickly as boxed versions and have a similar texture, as well. I top mine with bananas and maple syrup or I will sometimes make my own sweet sauce with Medjool dates, natural peanut butter (optional) and water, heating the ingredients in the microwave until warm and mixing them until combined well. I use more water for a syrup-like consistency and less if I want a spread. Sometimes I even skip the toppings altogether and enjoy the pancakes as-is!

We love that this recipe allows many people to enjoy the breakfast staple while also offering the nutritional benefits of whole grains and antioxidants from the cocoa. While these pancakes may taste indulgent, the ingredients used are definitely ones you don’t need to feel bad about feeding to your family. No matter who you’re whipping these pancakes up for, we think they are sure to be enjoyed!

Chocolate Chip Pancakes (Dairy and Egg-Free!)

Makes 6 pancakes (2 servings)

Ingredients:

  • ¾ cup all purpose whole-wheat flour
  • 1 tsp baking powder
  • 1 tbsp cocoa powder
  • 1 cup unsweetened almond beverage or other milk alternative
  • 1 tbsp 100% pure maple syrup or raw agave syrup
  • 2 tbsp dark chocolate chips (check the ingredients to ensure they don’t contain milk)
  • Coconut oil (for frying)

Instructions:

  1. Combine flour, baking powder and cocoa powder in a bowl.
  2. Add almond milk and maple syrup and mix until the batter is smooth.
  3. Mix in chocolate chips.
  4. Heat a small amount of coconut oil in a pan at or just above medium heat.
  5. Pour batter into pan in medium-sized circles, cooking until bubbles form on the top. Flip and cook until the bottom lightly browns.
  6. Remove from pan and serve with maple syrup or your favourite toppings!

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