This is my third time putting up a vegan pancakes recipe on my blog or YouTube channel. The recipe never really changes to be honest. I always use either chia seeds or flaxseed as a binder, any flour will do, and, I just use whatever plant-based milk is on hand.

(Those older recipes can be found here, here and here. WARNING – they are so old school!)

Please note: the flour and milk measurements are estimates – there’s no problem if you use too much flour as you can add more milk to compensate. But, I would add the milk slowly to try and get the consistency you want – instead of adding it all at once and making them too runny.

chocolate chip pancakes



Makes: around 6 small thick pancakes

Prep time: 10 minutes

Cook time: 15 minutes


Chocolate chip pancakes

260g or 2 cups whole meal flour (or any flour)

½ tsp baking soda

1 tbsp maca powder (optional)

1 tbsp milled flaxseed

1 tsp cinnamon

300ml (approx.) any plant-based milk

4 tbsp dark (vegan) chocolate chips

TOPPING IDEAS (all optional!)

macadamia nuts – finely chopped

fresh blueberries

 dried blueberries

grated dark chocolate

 pomegranate seeds

homemade chocolate sauce


  1. Add all ingredients to a blender except the chocolate chips
  2. Blend until smooth. If the batter looks too thick for your liking just add more milk and blend again.
  3. Add the batter to a jug or bowl and stir in the chocolate chips.
  4. Leave the batter to sit for 10 minutes or so – this lets the flaxseed do its binding magic.
  5. Heat a non-stick frying pan over a medium heat. Don’t let it get too hot.
  6. If your pan is prone to making things stick, add a drop of oil or vegan butter to a bit of kitchen paper and coat the frying pan in a very thin layer of oil/butter.
  7. Take a large serving spoon and add a small amount of batter to the pan – enough to make one pancake. Do this once or twice more until the frying pan has no more room. Be careful – you want enough space to be able to flip them.
  8. After around 5 minutes you should start to some bubbles in the upper side of the pancakes. Gently lift the sides with your spatula and if the bottom looks smooth and cooked through you can flip the pancake over
  9. Cook the other side for another 5 minutes or so. Push the pancake down with the spatula to make sure it’s cooked through – if batter seeps out the sides you’ll know it’s not!
  10. Add your cooked pancakes to a container or plate and cover to keep warm until you have them all cooked.
  11. When you have all the batter turned into pancakes, stack them up and add your favourite toppings and sauces!

Make sure to tag me on Instagram, Twitter or Facebook when you share your vegan pancake creations!

Check out my latest “What I Eat in a Day” video on Youtube where I made the chocolate chip pancakes with persimmon jam and dried fruit.

Amy xx

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