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Vegan Chocolate Chip Pancakes with Pistachios
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Vegan Chocolate Chip Pancakes with pistachios
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Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course
Breakfast
Cuisine
American
Servings
8
pancakes
Calories
271
kcal
Ingredients
1x
2x
3x
For the Buttermilk
1
cup
almond milk
1
Tbsp
lime
For the Pancake
2
cups
all purpose flour
unbleached
2
tsp
flax seed meal
6
tsp
water
1
cup
almond milk
2
drops
vanilla extract
1/8
tsp
salt
optional
2
tsp
baking powder
1
cup
pistachios
unsalted and grounded finely
1/2
cup
chocolate chips
Instructions
How to make the Buttermilk
Mix the almond milk and lime juice
Using a fork, stir the mixture aggressively
Let it sit for about 10 minutes
Making the Pancakes
In a large mixing bowl, bring together all the dry ingredients (except the baking powder). Set aside
In a small bowl, add the flax seed meal and water. Stir well
Add this mixture to the dry ingredients
Add the vanilla extract
Slowly add the buttermilk and stir with a spoon
Start adding the almond milk with one hand and stirring with the other.
Once all the almond milk is added, stir the mixture.
If it is too thick, add a little more almond milk. Lumpy is ok too
Heat a pan or griddle until it is HOT
While the pan or griddle is warming up, add the baking powder to the mixture and stir it well.
Add 1 ladle worth of the batter to the pan
When you start seeing the bubbles form on the sides of the pancake, flip it carefully
Keep the pancakes on the flipped side for about 2 minutes and then remove from heat
Repeat for the remaining batter
Notes
Nutritional info is approximate
Nutrition
Calories:
271
kcal
Carbohydrates:
36
g
Protein:
7
g
Fat:
11
g
Saturated Fat:
2
g
Cholesterol:
1
mg
Sodium:
127
mg
Potassium:
324
mg
Fiber:
3
g
Sugar:
8
g
Vitamin A:
90
IU
Vitamin C:
1.1
mg
Calcium:
165
mg
Iron:
2.3
mg
Keyword
easy vegan pancake recipe, how to make vegan buttermilk, how to make vegan pancakes
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