Description
Delightful mini vegan pancakes made with soy milk and vegan chocolate chips, perfect for a joyful breakfast or brunch.
Ingredients
- 1 cup soy milk
- 2 teaspoons apple cider vinegar
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup vegan chocolate chips
- Vegan butter for greasing the pan
- Maple syrup for serving
- Fresh strawberries for garnish
Instructions
- Combine the soy milk and apple cider vinegar in a measuring cup or small bowl and stir. Set aside for five minutes to create vegan buttermilk.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add the vanilla extract to the vegan buttermilk and pour it into the dry ingredients. Stir gently until combined.
- Fold in the vegan chocolate chips.
- Heat a large non-stick pan over medium heat and lightly grease it with vegan butter.
- Pour the batter into a piping bag and create small pancakes on the heated pan.
- Cook for 30-45 seconds, or until bubbles form. Flip and cook for another 30 seconds until golden brown.
- Transfer pancakes to a plate and keep warm while finishing the rest of the batter.
Notes
For extra flavor, try adding cinnamon or substituting a portion of the flour with whole wheat flour.