Chocolate Chip Pancakes (Vegan & GF

• Vegetarian

• Refrigerated

  • 1 1/4 cup Almond milk
  • 2 Flax eggs

• Breakfast Foods

  • 1 1/2 cups Oat flour or rolled oats, gluten-free

• Canned Goods

  • 1 can Coconut milk, full-fat

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 3 tbsp Maple syrup, pure
  • 2 tsp Maple syrup

• Baking & Spices

  • 1/2 cup Almond or meal
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Chocolate chips, vegan
  • 1/2 tsp Cinnamon
  • 1/2 tsp Sea salt
  • 1 Pinch Sea salt
  • 2 tsp Vanilla, pure

• Oils & Vinegars

  • 1 Coconut oil

Found on veganhuggs.com

Description

Ingredients

• 2 flax eggs (2 tablespoons ground flax seed + 6 tablespoons water)
• 1 1/4 cup almond milk (or any plant based milk)
• 1 tablespoon fresh lemon juice
• 1 1/2 cups oat flour or rolled oats (gluten-free, if preferred)
• 1/2 cup almond or meal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 1 teaspoon pure vanilla extract
• 3 tablespoons pure maple syrup
• 1/2 cup vegan chocolate chips
• Coconut oil for cooking (or any cooking oil)
• 1 can full-fat coconut milk (chill can in fridge over night)
• 2-3 teaspoons maple syrup
• 1 teaspoon pure vanilla extract
• Pinch of sea salt

Directions

• To prepare the 2 flax eggs, add 2 tablespoons of ground flax seed to 6 tablespoons of water. Let is sit for 10-15 minutes until it forms a sticky egg-like consistency.
• In a separate small bowl or glass, add the almond milk and lemon juice. Set aside, about 10 minutes. This creates a vegan buttermilk.
• If using rolled oats, make oat flour by placing 1½ cup oats in a blender. Blend until finely ground.
• Place the buttermilk, flax eggs and additional ingredients, except the chocolate chips, in a blender and blend until smooth. Stir in chocolate chips and set aside.
• Heat a griddle or large pan over medium heat for about 1-2 minutes. When pan is evenly heated, melt 1-2 teaspoons of coconut oil. Scoop a 1/4 cup of batter onto the griddle/pan to form pancake circles. (if batter is too thick, add a tablespoon of milk at a time, until its pourable.)
• Cook the pancakes until you notice bubbles form on the top and the edges are formed, about 2-3 minutes. Now flip your pancake and cook the other side about 2-3 minutes, until light golden brown. Place finished pancake on paper towel-lined plate. Repeat until all the batter is gone. Add a tiny bit of oil to the pan before placing fresh batter down.(about 1/4- 1/2 teaspoon of oil)
• You will need a large bowl, hand beaters or a stand mixer. Chill bowl and beaters in freezer for 15 minutes.
• Turn can upside down and open the bottom end. Pour out liquid and save for another recipe. Scoop out the solidified coconut and place in chilled bowl.
• Whip the coconut cream for 3 to 5 minutes, until its fluffy and light. Mix in sweetener, salt and vanilla, whip for another minute.

Nutrition