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Double Chocolate Chip Pancakes

Two blue plates of double chocolate chip pancakes with a pad of butter on the front plate's stack on a white and blue striped dish towel with syrup in the back and forks to the left.
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For a decadent breakfast, make these deliciously dairy free double chocolate chop pancakes!

Ingredients

Scale
  • ⅓ c. Unsweetened Cocoa Powder (sifted)
  • 1½ c. Flour (sifted)
  • 2 tsp. Baking Powder
  • ¼ tsp. Sea Salt
  • 2 Eggs (room temperature)
  • 2 Tbsp. Sugar
  • 2 Tbsp. Brown Sugar
  • 1 c. Non-dairy Buttermilk (room temperature)
  • 3 Tbsp. Coconut Oil (melted and slightly cooled)
  • 2 tsp. Vanilla
  • 1 c. Non-dairy chocolate chips

Instructions

  1. In a medium mixing bowl, whisk together unsweetened cocoa powder, flour, baking powder, and sea salt.
  2. In a small bowl, whisk together eggs, sugar and brown sugar, non-dairy buttermilk, coconut oil, and vanilla.
  3. Pour the wet ingredients into to the dry and whisk until smooth.
  4. Fold the chocolate chips into the batter and allow the batter to rest roughly 10 minutes.
  5. Meanwhile, grease and heat a non-stick pan on medium heat.
  6. Measure ¼ cup of batter into the the pan and cook for about 2 minutes or until bubbles form. Flip and cook an additional 1-2 minutes. Remove from the skillet and store in a warm oven until you are ready to serve.

Notes

Swap coconut oil for melted plant based butter if you are looking for a tree nut free option. 

If your oven does not have a warm setting, simply heat the oven to 200 F (or as low as it goes) then shut the oven off when you begin adding pancakes on an oven safe dish or pan. 

Recipe adapted from Bobby Flay’s Brunch at Bobbys.

Find it online: https://mylifeafterdairy.com/double-chocolate-chip-pancakes/