Vegan Chocolate Chip Pancakes for a Summer Breakfast in Bed

Vegan Chocolate Chip Pancakes for a Summer Breakfast in Bed

We teamed up with food blogger Heather Poire of Sunday Morning Banana Pancakes to brainstorm delicious breakfast in bed ideas. These vegan chocolate chip pancakes would be great anytime you want to treat yourself (or someone else)! Plus, vegan pancakes a guilt-free way to indulge. 
What’s the secret to a perfect breakfast in bed? It’s not only the breakfast, but the soft hemmed white sheets and cozy grey cable knit throw. We all deserve to have a lazy Sunday in bed curled up in our favorite bedding. Add in this scrumptious breakfast and you’re guaranteed to have a relaxing weekend.

chocolate chip pancakes recipe

Here is the full recipe!

Vegan Chocolate Chip Pancakes Recipe

makes 6 large pancakes or 12 silver dollar
you will need:
1 1/2 cups flour
1 tbsp powdered sugar optional
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips // I like using mini chips
1 1/2 cups non dairy milk // add up to an additional 1/4 cup for a looser batter
1 tsp pure vanilla extra
vegan butter for greasing the pan
Pure maple syrup + extra vegan butter for serving


In a mixing bowl combine flour, powdered sugar, baking powder, baking soda , salt + chocolate chips - mix together with a rubber spatula.
Create a well in the center of the bowl and add non dairy milk and vanilla extract. Stir until just combine - a few lumps is OK, you don' want to over mix.
Heat a griddle or griddle style pan over medium heat - grease pan with vegan butter. Scoop a 1/2 cup of batter at a time for large pancakes or 1/4 cup for silver dollar onto the hot griddle. Cook until little bubble begin to form on the surface of the pancake- when you flip over the bottom should be golden. You may need to adjust your heat if the pan is too warm and pancakes are burning.
Repeat process until all batter is used. I like to keep my pancakes warm in the oven (set at the lowest setting) on a sheet pan until the ready to serve.
Plate and serve with vegan butter + pure maple syrup.