Vegan Chocolate Chip Pancakes

This post is sponsored by Camino.

Vegan Chocolate Chip Pancakes! Since it’s February, Valentine’s Day is just around the corner. Could there be a more appropriate time to indulge in a big ol’ stack of chocolate chip pancakes? I think not!

Now let me tell you why, out of all the fancy schmancy decadent chocolate desserts you could make this V-day, you should make a stack of vegan chocolate chip pancakes instead:

• They’re pancakes (and everyone loves pancakes!)
• They’re Vegan Chocolate Chip Pancakes (therefore fitting into the chocolate Valentine’s theme)
• They’re humble, understated, comforting and classic.
• Low effort (but high impact with very fews dishes leaving you to use that energy for other things..)
• Unexpected and sweet and cute and seriously the best thing to wake up to on a romantic holiday.
• Not too many ingredients (and they’re all pantry staples!)
• All the toppings of your choosing!!

Here’s the thing, Valentine’s Day can be a little over the top. Pancakes are not. Pancakes are playful, they’re sweet and tender and when made by someone you love, dare I say, a little bit flirty?

These Vegan Chocolate Chip Pancakes are light and fluffy and studded with mini chocolate chips. And not just any chocolate chips, Camino’s Semi-Sweet Mini Chocolate Chips.

Camino is a Canadian brand specializing in fair trade and organic chocolate and food products. In their delicious lineup you’ll find chocolate chips (mini chips! semi-sweet!  sugar free chips! all vegan chips!), hot chocolate (the Intensely Dark, Simply Dark, Maple, and Chili & Spice are all vegan), coffee, chocolate bars (out of the 15 varieties,10 are vegan), shredded coconut, brown sugar, golden cane sugar, baking chocolate, and cocoa. Many of their products are vegan, gluten free, and they offer a variety of unsweetened/sugar free items as well. Their handy allergen charts help you ensure you choose the perfect ingredients for you.

Back to the pancakes! I don’t think I need to tell you how to top pancakes, but if you’re feeling uninspired, here are my favourite ways to top these beauties:

• Sliced bananas, vegan butter, maple syrup, and few more chocolate chips (as we did here)
• Caramelized bananas
• Peanut butter
• Maple syrup and vegan butter
• Sweetened strawberries

A little note: Maybe you’re not a fan of Valentine’s Day. Maybe you’re single, maybe you have to work, maybe it’s too commercial, maybe the thought of such a mushy holiday makes you nauseated. I hear you, I understand. You know what I think might help you feel better? Vegan Chocolate Chip Pancakes. Maybe you need to take some time to yourself, whip yourself up a big stack of pancakes and indulge. Treat yourself. You deserve it.

This post is sponsored by Camino.

Camino is an amazing Canadian brand that we’re so excited to share with you. They’re committed to high-quality products and providing top-notch product information. If you’re vegan, gluten-free, sugar-free, soy-free, etc. Camino has you covered! Visit www.camino.ca for more information and to browse their fair trade, organic products.

Thank you for supporting the brands that support I Love Vegan!

Vegan Chocolate Chip Pancakes

★★★★★ 5 from 4 reviews

• Author: Brittany Mueller
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6-7 pancakes 1x
• Category: Breakfast
• Cuisine: Vegan

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Description

Light and fluffy vegan pancakes studded with mini chocolate chips.

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Ingredients

Scale 1x2x3x

• 1 cup (135g) all-purpose flour
• 3 tbsp chocolate chips
• 1 tbsp baking powder
• ¼ tsp sea salt
• 1 cup (250ml) warm almond milk (any non-dairy milk)
• 2 tbsp sugar
• 1 tbsp (15ml) melted coconut oil

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Instructions

1. Preheat a nonstick frying pan over medium heat. Lightly oil pan if necessary,
2. Mix together flour, baking powder, and sea salt. Stir in the chocolate chips.
3. Heat almond milk in microwave until just warm (not hot.) Add the melted coconut and sugar and mix well.
4. Add the almond milk mixture to the dry ingredients. Use a fork to mix well, until there are no lumps in the batter. Do not overmix.
5. Spoon ¼-1/3 cup of the batter into your preheated pan. Cook the first side for about 3-4 minutes - until the edges appear dry and cooked and some bubbles have formed. Always flip the pancake before dry spots begin to form on the tops of your pancakes.
6. Flip and cook for another 3-4 minutes.
7. Store the cooked pancakes in a single layer on the racks in your warm oven - this will keep them warm but not soggy.
8. Continue cooking the pancakes until batter is finished. Makes about 6-7 pancakes.

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Notes

Add your favourite toppings: Vegan butter, maple syrup, sliced banana, sweetened strawberries, peanut butter, etc.