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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 pancakes
- 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
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.