Vegan Chocolate Chip Pancakes

August 6, 2019

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The other day I had my kids cook up some chocolate chip cookies and I was reminded of this tasty vegan chocolate chip pancakes recipe I had waiting around for a little while. These are perfect for when you want to impress guests or just appease your kids on a weekend morning (or afternoon, who am I to judge). They’re ridiculously fluffy, filling, buttermilk pancakes and the little chocolate chips make it a total treat.

a stack of vegan chocolate chip pancakes wit vegan meringue

This time I decided to top off and layer my stack with some whipped vegan meringue fluff. I’ve been absolutely obsessed with all things made from aquafaba because it’s such a magical ingredient. If you’ve never heard of it, it’s basically just the strained liquid from a can/tin of chickpeas. It’s so versatile: with it, I’ve made butter, mayonnaise, macarons, and marshmallows. I’ve even used it as a binder in croquettes. It mimics the function of egg whites in certain applications, so it’s a vegan cook’s dream!

The whip is totally optional, and the vegan chocolate chip pancakes come together in a few minutes so you can definitely make these to serve with just traditional maple syrup. I used my mini blow torch to lightly brown the fluff on top, but that’s optional, too!

**recipe inspired by Prue Leith’s vegan meringue and Chloe Coscarelli’s classic pancakes.

Chocolate Chip Pancakes

Kate Veltkamp

Fluffy, decadent vegan chocolate chip pancakes topped with meringue fluff

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Prep Time 8

Cook Time 5

Course Breakfast

Cuisine American

Servings 5 pancakes

Ingredients

Pancakes

3/4 cup plant based milk (+ 1 tablespoon)
2 T apple cider vinegar
2 T maple syrup
1 cup AP flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
handful vegan chocolate chips (I like Enjoy Life brand)

Meringue Fluff (makes a lot!)

1/2 cup aquafaba (chickpea water/brine) (strained)
1/2 tsp vanilla extract
1/4 tsp cream of tartar
3/4 cup powdered sugar
1/4 tsp xantham gum (optional)

Instructions

Pancakes

Combine liquid ingredients with a whisk and set aside to curdle. We're making 'buttermilk'!
Combine dry ingredients (except choco chips) in a large bowl and whisk.
Pour wet ingredients into dry and stir with a spoon until combined, but don't over mix.
Heat neutral oil in a large pan over medium heat. Pour pancake batter in, stopping when you've got the size you want and then moving on to the next pancake. Once your pan is full, take a few chocolate chips and put them on the top of each pancake.
Cook until the edges are solid and there are bubbles forming, when the cake is easily flipped. Flip and cook another minute on low heat. Remove from pan and arrange as desired.

Meringue Fluff

In a stand mixer (or using a hand mixer in a medium-large bowl), whip aquafaba, vanilla, and cream of tartar until you can see tracks forming in the thickened liquid.
Add powdered sugar slowly and then whip on high until it forms stiff peaks and will not move if you tip the bowl over. Add xantham gum if desired and whip another minute. Put into a piping bag and add to pancakes as desired. For the ultimate finish, use a small culinary blow torch to brown the fluff.

Notes

If you have leftover meringue fluff, use it on top of your coffee! Or, you could make meringue cookies by baking little dollops at 200F for 1 ish hours. Or you could just put it right into your mouth! 😀

Keyword aquafaba, breakfast, brunch, chocolate, meringue, pancakes, sweet, vegan

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Vegan Chocolate Chip Pancakes