Go Back
+ servings
Vegan Chocolate Chip Blender Pancakes
Print Recipe
5 from 2 votes

Vegan Chocolate Chip Whole Grain Blender Pancakes

Brunch just got a little more chocolatey with these delicious, 15-minute Vegan Chocolate Chip Whole Grain Blender Pancakes!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Chocolate Chip Blender Pancakes, Vegan Pancakes
Servings: 12 four-inch pancakes



  • 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!


  • 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.