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!
Servings: 12 four-inch 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
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!
Notes
- 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.