Easy Vegan Chocolate Chip Pancakes with Blueberries

Hi all! Sorry for keeping silent here on the blog for the past few weeks: our baby daughter Juliana Mary was born on October 1st, and as you may suspect, our lives have changed forever! I’m still going through a major adjustment period, getting used to accomplishing  way less of my usual tasks during the day and sleeping in 2 or 3-hour increments at night. But everything fades when I look at her sweet little face!

One of these days I’ll try to get my courage to write Juliana’s birth story, but in the meantime, I’ve got a fun breakfast recipe for you today – easy vegan chocolate chip pancakes with blueberries.

These pancakes have been my go-to recipe for our leisurely weekend breakfasts in the weeks before Juliana’s arrival. It helps that they are oil-free (unless you count the oil/fat in the chocolate chips), delicious, and supereasy to make! And guess what – you probably have all of the ingredients in your house right now 🙂

These pancakes are bursting with flavor thanks to blueberries and chocolate chips – the chips actually melt during the cooking process, creating yummy bursts of chocolate goodness.

For a flavor this decadent, it’s good to know that both the berries and the chocolate deliver a nice amount of phytoflavonoids – natural plant-based antioxidants that fight for our health.

Also, I’m using two types of flour here: the fiber-packed whole wheat pastry flour makes the base, and spelt or buckwheat (or any other type of whole grain flour) adds an additional nutrient kick.

UPDATE 2019: Now that my daughter is 2 years old, this recipe has become one of her favorites! See the full list of 15 of my kid friendly vegan recipes from the blog that she loves.

Don’t have any exotic flours on hand? Feel free to use all whole wheat pastry or even all-purpose flour here.

For a gluten-free version, just use a similar amount of gluten-free flour mix (Bob’s Red Mill all-purpose gluten-free flour gets the most points from the gluten-free folks I know), but I haven’t tried this version yet. Note: you may need to add a binding ingredient like xanthan or guar gum in this case.

I love serving my pancakes with peanut butter, maple syrup and extra fruit like fresh peaches in this case, but feel free to do your own thing here!

Looking for more vegan breakfast ideas? I’ve got you covered – see my favorite vegan breakfast recipes over here. See more vegan pancake recipes over here.

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Yield: 8 pancakes

Easy Vegan Chocolate Chip Pancakes with Blueberries

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These delicious vegan chocolate chip pancakes with blueberries are made with simple ingredients that you probably have in your home right now! Dairy-free, egg-free, oil-free, and easy to make. See Notes* below for gluten-free option.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

Dry Ingredients:

• 1 1/4 cup whole wheat pastry flour*
• 1/4 c whole grain flour*
• 1 Tbsp baking powder
• Pinch sea salt

Wet Ingredients:

• 1 1/2 cup nondairy milk (I used almond milk)
• 1 Tbsp apple cider vinegar
• 1 tsp vanilla extract

Mix-ins:

• 1/3 cup dairy-free chocolate chips - I love these by Equal Exchange
• 1 cup blueberries (fresh or frozen**)

Instructions

1. In a small bowl, mix non-dairy milk with apple cider vinegar. This creates vegan 'buttermilk'. Set aside.
2. Combine all dry ingredients in a large mixing bowl. Add mix-ins**.
3. Add vanilla extract to the vegan 'buttermilk' mixture.
4. Pour the wet ingredients into the dry, mix with a wooden spoon until just combined. Set aside for 10 min to let the vegan buttermilk do its magic with the baking powder.
5. Preheat a nonstick pan or a griddle. Pour in the pancake batter, about 1/4 - 1/3 cup per pancake. Cook over medium-low for about 3 minutes, or until the top surface 'sets', then flip and cook another 2 minutes.
6. Enjoy with your favorite toppings: more fruit, peanut butter, maple syrup - sky's the limit!

Notes

* Whole grain flour options: spelt, buckwheat, rye, teff, etc. (or just use more whole wheat pastry flour)

*To make these pancakes gluten-free, use an equal amount of gluten-free flour (Bob's Red Mill gets great feedback) with some guar or xanthan gum (see recommended amounts on the package).

**If using frozen blueberries, wait to add them to the batter just before cooking the pancakes. Fresh berries are ok to add at any time.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!

• 
  Bob's Red Mill, Organic Pastry Flour, Whole Wheat, 5 lb
• 
  Equal Exchange Organic Chocolate Chips Semi Sweet, 10 oz
• 
  Cuisinart 655-35 Chef's Classic Nonstick Hard-Anodized 13-Inch by 20-Inch Double Burner Griddle

Nutrition Information:

Yield:

4

Serving Size:

2 pancakes
Amount Per Serving: Calories: 562Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgCarbohydrates: 100gFiber: 11gSugar: 16gProtein: 19g

Please note that the provided nutritional information data is approximate.

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Alina Zavatsky - Vegan Runner Eats

Alina Zavatsky is a vegan of 11+ years, a passionate blogger, a YouTuber, and a mom. She helps new vegans and their families navigate a vegan diet and lifestyle in a sustainable and enjoyable way. This fall, she will be releasing a new vegan meal planning app designed to make following a vegan diet a breeze for everyone.

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