Description
These chocolate chips pancakes are so light and fluffy that you’ll never believe they are vegan and gluten free. They are very easy to make with only a few staple ingredients, no special flour mix or egg replacer.
Ingredients
Scale
- 100 g oat flour
- 70 g white rice flour
- 30 g corn starch
- 1 tbsp baking powder
- 1/4 tsp salt
- 200 ml soy milk
- 100 g dairy-free yogurt
- 1 tbsp neutral vegetable oil
- 1 tbsp maple syrup
- 80 g chocolate chips
Instructions
- Mix the oat and rice flours, corn starch, baking powder and salt together in a large mixing bowl.
- To a separate mixing bowl, whisk soy milk, yogurt, oil and maple syrup to combine.
- Add 1/3 of the wet mixture to the dry ingredients and whisk to combine. Add the remaining of the wet preparation and whisk just until the batter is smooth and there are no lumps.
- Fold in the chocolate chips. Do not over mix for fluffy pancakes. At this step the batter must be thick but pourable. If it’s too liquid, add just a little more oat flour, one spoon at the time. If the batter is too thick, add a little more milk.
- Heat a nonstick frying pan over medium heat. Lightly oil the pan with vegetable oil.
- Scoop about 1/4 cup of the batter into the pan. Cook until the edges appear dry and some bubbles have formed on the surface. Then use a spatula to flip the pancake and cook for another 2-3 minutes on the other side until it is golden.
- Repeat with remaining batter, lightly oiling the pan between pancakes. Makes about 6-8 pancakes.
- Store the cooked pancakes in a single layer on a rack in preheated oven to keep them warm while you finish to cook the rest of the pancakes. Serve warm with your favorite toppings.
Notes
- These pancakes are best enjoyed warm right after baking. Let the pancakes cool completely before storing. They will keep for 3 days in an airtight container in the refrigerator. Quickly reheat the pancakes in the toaster before to enjoy.
Keywords: pancakes, chocolate chips pancakes, gluten free pancakes, breakfast