- 3/4 cup almond milk (or any plant-based milk- soy, rice, oat, etc)
- 2 tsp apple cider vinegar
- 1/3 cup maple syrup
- 1 tsp vanilla paste/extract
- 1 cup whole wheat flour (all-purpose works as 1:1 substitute, 128 grams)
- 1 Tbsp cornstarch (8 grams, or 2 Tbsp, 16 grams, flour if you do not have)
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup vegan chocolate chips (use sugar-free to keep these refined sugar-free)
- First, add the milk and apple cider vinegar to a mixing bowl and let sit 5-10 minutes until milk “curdles” and becomes a vegan buttermilk.
- Then add in the maple syrup and vanilla and whisk to combine.
- Next, add in the sifted all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk until a smooth batter forms. If the batter is too thin add in 1-2 Tbsp more of flour, but expect a semi thin batter (though it should not be watery).
- Finally, use a spatula to gently fold in the chocolate chips.
- Let the pancake batter rest at least 5 minutes before cooking to get truly fluffy pancakes.
- While the batter is resting, heat your pancake cooking surface on medium heat (I use a cast iron pan, but a griddle is also perfect). Spray with non-stick oil or use vegan butter and use a soup ladle to spoon about 1/4-1/3 cup of pancake mix per pancake onto the hot surface.
- Let each pancake cook until the edges look drier, bubbles begin to form on the uncooked surface, and the bottoms are golden. Then use a spatula to flip the pancakes.. Cook the next side until it is golden and the batter in the middle has completely cooked through. Each side should take around 2-3 minutes when cooked at medium heat.
- Repeat until all the pancake batter has been used. Make sure to butter or oil the cooking surface between each pancake so they do not stick to the pan. This recipe makes 4-5 medium sized pancakes.
- Serve topped with maple syrup or extra melted chocolate. Enjoy!
Find more of Megan’s recipes on @shortgirltallorder.