Sundays and pancakes just go so well together.....especially when you involve some chocolate in the party! Something about chocolate chip pancakes just makes me think of Summer mornings and spending time with friends and family. These are definitlely a crowd- pleaser.
--Extra Thick Chocolate Chip Pancakes---
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There's nothing quite like starting your day with a stack of fluffy pancakes......unless you add some chocolate to those pancakes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 - 14 large pancakes
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--Ingredients--
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Pancakes:
1/4 cup sugar
1 1/2 cups almond milk
2 teaspoons apple cider vinegar
1/2 cup coconut cream *see note
1 teaspoon vanilla extract
1 tablespoon baking powder
1 teaspoon salt
2 cups all purpose flour
1 cup dairy free semi-sweet chocolate chips or chopped chocolate
Optional Toppings:
soy whipped cream
powdered sugar
dairy free chocolate chips
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--Instructions--
Whisk almond milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour). Fold in chocolate chips until evenly combined.
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Heat a griddle or large non-stick skillet over medium-low heat (you'll need it fairly low so that the pancakes don't cook too fast, about 325 degrees F [160 C]) and grease lightly. Pour about 1/3 cup batter for each pancake onto griddle and cook for 1 to 2 minutes.
Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done.
Serve pancakes hot with desired toppings
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--Recipe Notes--
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.