Light and fluffy, vegan, double chocolate chip pancakes are made with whole wheat pastry flour and in just 1 bowl!
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1 Bowl Double Chocolate Chip Pancakes

Light and fluffy, vegan, double chocolate chip pancakes are made with whole wheat pastry flour and in just 1 bowl!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 pancakes
Calories 160kcal
Author Nora Taylor

Ingredients

  • 2 1/2 cups soy milk (or other non-dairy milk)
  • 2/3 cup water
  • 3 tablespoons neutral tasting oil, such as canola
  • 2 1/2 cups whole wheat pastry flour
  • 1/4 cup cocoa powder
  • 1/4 cup sugar
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup non-dairy chocolate chips, plus more for serving

Instructions

  • Whisk together the soy milk, water and oil in a large bowl.
  • In this order, add the dry ingredients to the bowl: whole wheat pastry flour, cocoa powder, sugar, baking powder and salt. If your cocoa powder is very clumpy, use a sifter before adding.
  • Stir with a wooden spoon until just combined. Do not over mix or your pancakes will be tough. A few lumps are ok. 
  • Heat a griddle while the batter rests. Once heated, pour about 1/3 cup batter onto the griddle. Cook until bubbles appear on the top and the edges appear dry. 
  • Flip and cook for another minute or until done. Repeat with the remaining batter.
  • Serve with coconut whip cream, vegan butter, peanut butter and pure maple syrup. Sprinkle with a few chocolate chips on top.

Nutrition

Calories: 160kcal