vegan chocolate chip pancakes

I am delighted I asked you lovely things on snapchat what recipes you wanted me to make, because more than one of you said pancakes (were you conspiring?) and so, voila: here are some of the best pancakes I’ve ever had in my life, if I do say.  I will say so.  They’re oddly good.


And surprisingly vegan and gluten-free.  Don’t say anything and the person you’re eating with probably won’t even know. 😉

I love what the flax seeds bring to this recipe: not only do they pack in a solid amount of omega-3’s and lignans (which help moderate hormones) but they also replace egg in such a full-bodied way.  It’s not starchy, it’s like, well, egg.  Moist yet substantial.


And, as I mentioned in the video, I really really wanted chocolate at the moment of developing this recipe, so they’re vegan chocolate chip.  No one can complain about that.  Unless you’re allergic to chocolate.  In which case you have a lot more to complain about than these pancakes.

The sorghum flour not only adds some heartiness to the pancakes, but also a delight and subtle sweet flavor, which harmonizes so well with the vanilla.


Feel free to use the suggested topping I made in the video, or you can just serve straight up with a side of maple syrup.  Or just straight up.  They’re pretty divine.

vegan chocolate chip pancakes (GF)

Serves 3-4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Breakfast, Dessert, Snack
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot


  • 2 tablespoons flax seeds
  • 1 1/2 cup water (divided into 1/2 cup and 1 cup)
  • 3/4 cups sorghum flour
  • 1/2 cup brown rice flour
  • 2 tablespoons arrowroot starch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • a small pinch sea salt
  • 1/2 cup chocolate chips


I love these pancakes and you can eat them as is, topped with maple syrup, or with what I did in the video, which is here:

BANANA COMPOTE: Heat up about a tablespoon of oil in saucepan.  Once hot, add sliced bananas and a touch of cinnamon.  Cook, stirring occasionally, until soft and caramelized.  Remove from heat and let cool a bit before serving.

COCONUT CREAM: Put a can of coconut milk in the freezer to separate the cream from the milk and let thaw to room temperature either in the fridge or in the shade inside.  Scoop off the top of the can, which is all cream, and mix together with 1/2 tsp. vanilla, a pinch salt, and agave nectar to taste.


Step 1 Prepare your flax seed "eggs": Step your flax seeds in 1/2 cup water either overnight in the fridge or for 1-4 hours covered at room temperature. *If you know you'll be making pancakes in the morning, just pop them in the fridge overnight, as it's so much easier!
Step 2 Prepare your batter: blend your soaked flax seeds for about 1 minute, as creamy as you can get them. Set aside. Mix all dry ingredients besides chocolate chips. Set aside.
Step 3 In medium mixing bowl, mix vanilla and flax seed goo. Add dry ingredients and water and mix right away. Gently fold in chocolate chips.
Step 4 Cook your pancakes: I recommend starting with a tester to make sure your temperature is right, so heat up your skillet or large pan over medium heat. When you're ready to test, add oil (coconut, olive, or avocado are what I recommend), let heat until shiny, and add a small amount of batter for your tester pancake. Cook it until the edges are opaque and the center is bubbling. Flip, and finish the other side until cooked through and browned to your liking. If the pancake bubbles too rapidly, turn down your heat. If it doesn't really get crisped and browned, turn up your heat.
Step 5 Cook as many pancakes as you want and keep the rest of the batter in the fridge! Keeps up to 2 days, not longer, since the flax seeds are raw. 🙂

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