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Brunch just got a little more chocolatey with these delicious, 15-minute Vegan Chocolate Chip Whole Grain Blender Pancakes!
These pancakes are truly comfort food… they are soft and hearty and loaded with delicious little chocolate chips. But believe it or not, they are created with ingredients you can feel good about! In fact, sometimes I’ll just hand one to my boys to eat as a snack with nothing on it.
And even though I’ve eaten my body’s weight in pancakes this week while perfecting this recipe, I still drool every time I look at these photos. Just look at all of those chocolate chips…. mm..mmm!!
Why this Recipe Works:
- Using simple ingredients, this pancake recipe couldn’t be any easier to make. It’s perfect for both quick weekday mornings AND leisurely weekend brunches.
- Thanks to the ground flaxseeds, whole grain flour and one secret ingredient (keep reading to find out what it is) these pancakes are amazingly packed with nutrients.
What is a “Blender Pancake”?
- They are pancakes whose batter was blended in a blender rather than mixed in a bowl. This is done so that chunky ingredients can easily be added to the mix. In this case, that chunky ingredient happens to be…. (drum roll)… frozen cauliflower! Now, don’t click away – you gotta trust me on this. You can’t taste the cauliflower. Believe it or not, the cauliflower adds heartiness to the pancakes. Plus, we ALL could use more fiber, vitamins and minerals, right? So why not sneak them into a dish that feels like an absolute treat!?
Looking for other simple vegan brunch recipes? Then you have to try:
- The BEST Vegan and Gluten Free Blueberry Pancakes
- Mixed Berry Oatmeal Waffles and Cinnamon Syrup
- Vegan and Gluten Free Blueberry Lemon Muffins
- Vegan and Gluten Free Raspberry Breakfast Pies
- Vegan Cinnamon Orange French Toast
How to Make Vegan Chocolate Chip Whole Grain Blender Pancakes:
1. First, heat a frying pan over medium heat – or – an electric griddle to 350 degrees. Then lightly spray your pan or griddle with oil. However, feel free to skip the oil if you’re using a nonstick surface.
2. Then, add all ingredients EXCEPT the chocolate chips to a high-speed blender in the order they are listed.
3. Blend until very smooth.
4. Remove the blender from the base and stir in the chocolate chips.
5. Drop large spoonfuls of batter onto your heated pan or griddle to create 3 – 4 inch pancakes.
6. Once the edges start to turn a light tan color, give those cakes a flip and allow them to cook another couple minutes on the other side.
7. Serve immediately with extra chocolate chips and a drizzle of maple syrup! YUM!
Top Tips for Making Vegan Chocolate Chip Whole Grain Blender Pancakes:
- To keep your pancakes warm while you finish making the entire patch, place cooked pancakes on a baking sheet and place them in an oven. Then, warm the oven to the lowest possible heat level, usually around 150ºF.
- Have leftovers? These pancakes keep in the fridge for about four days. You can also freeze them for up to three months.; Simply store the pancakes in a resealable plastic storage bag, squeezing all the air out before sealing. Thaw at room temperature and then reheat in the microwave or on the stove when you’re ready to eat.
- Looking for a good brand of whole wheat flour? I often use THIS brand.
Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
Vegan Chocolate Chip Whole Grain Blender Pancakes
Ingredients
- 1 1/4 c. water (296 ml)
- 2 Tbsp. ground flaxseeds (16 g)
- 2 Tbsp. maple syrup (30 ml)
- 1 c. frozen cauliflower florets or 3/4 c. frozen cauliflower rice
- 1 tsp. vanilla extract
- 1 c. (168 g) whole wheat flour OR (160 g) Bob's Red Mill Gluten Free All Purpose Flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/3 c. + 1 Tbsp. mini chocolate chips (71 g), plus more for garnishing
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
Instructions
- First, heat a frying pan over medium heat - or - an electric griddle to 350 degrees. Then lightly spray your pan or griddle with oil. However, feel free to skip the oil if you're using a nonstick surface.
- Then, add all ingredients EXCEPT the chocolate chips to a blender in the order they are listed.
- Blend until very smooth.
- Remove the blender from the base and stir in the chocolate chips.
- Drop large spoonfuls of batter onto your heated pan or griddle to create 3 or 4 inch pancakes.
- Once the edges start to turn a light tan color, give those cakes a flip and allow to cook another couple minutes on the other side.
- Serve immediately with extra chocolate chips and a drizzle of maple syrup! YUM!
Pro Tips From Audrey
- To keep your pancakes warm while you finish making the entire patch, place cooked pancakes on a baking sheet and place them in an oven. Then, warm the oven to the lowest possible heat level, usually around 150ºF.
- Have leftovers? These pancakes keep in the fridge for about four days. You can also freeze them for up to three months.; Simply store the pancakes in a resealable plastic storage bag, squeezing all the air out before sealing. Thaw at room temperature and then reheat in the microwave or on the stove when you're ready to eat.
- Looking for a good brand of whole wheat flour? I often use THIS brand.
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