Chocolate Chip Spelt Pancakes

A classic with a healthy twist. Thick and fluffy, made with vegan “buttermilk” – these pancakes are definitely of the weekend variety, being a little sweeter, a little more indulgent, with naughty chocolate chunks (or jumbo chocolate chips) thrown into the mix. You can also go further and top them with peanut butter, dairy-free yogurt, and as much or as little maple syrup as you fancy.

Chocolate Chip Spelt Pancakes image
  • Servings:
  • 2 (three thick pancakes per stack)
  • Preperation Time:
  • 10 minutes
  • Cooking Time:
  • 10 minutes

How to Make it

  • Mix together the apple cider vinegar and dairy-free milk in a jug and set to one side for 10 minutes.
  • Combine the flour, baking powder, sugar, and milled flaxseed in a large bowl.
  • Whisk together the dry ingredients with the milk mixture. Add in the vanilla extract.
  • Heat a large pan over a medium heat and grease with a little coconut oil or spray oil.
  • Place 2 tbsp of the batter into the pan per pancake, sprinkle some chocolate chips over the top and very gently push into the batter. (You can stir them into the batter, but I find you get an even distribution this way.)
  • Flip after 2 minutes and cook for 2 to 3 minutes more over a low to medium heat.
  • These can be cooked in advance and heated quickly in a pan or in the microwave. I haven’t restrained myself to try freezing them yet…