Imagine waking up to a stack of fluffy, chocolatey-like pancakes that are not only incredibly delicious but also completely plant-based and nutritious. These Vegan Carob Chip Pancakes are about to revolutionize your breakfast game, offering a decadent morning treat that proves healthy eating can be absolutely mouthwatering. Whether you're a committed vegan, exploring plant-based options, or simply looking for a delightful breakfast that doesn't compromise on flavor, this recipe is your ultimate morning game-changer!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1/4 cup carob chips
- Oil for cooking
Instructions
- In a medium mixing bowl, combine the flour, baking powder, sugar, and salt. Whisk together the dry ingredients until well blended and no lumps remain.
- In a separate small bowl, mix the almond milk with apple cider vinegar. Let the mixture sit for 2-3 minutes to create a vegan buttermilk substitute, which will help create a tender pancake texture.
- Pour the almond milk mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; some small lumps are okay.
- Fold in the carob chips, distributing them evenly throughout the pancake batter.
- Heat a non-stick skillet or griddle over medium heat. Lightly brush the surface with cooking oil to prevent sticking.
- Using a 1/4 cup measuring cup, scoop the batter onto the heated surface. Cook until bubbles form on the top of the pancake and the edges start to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown.
- Repeat with remaining batter, adding a small amount of oil to the pan between batches if needed.
- Serve warm, optionally topped with additional carob chips, maple syrup, or fresh fruit.
Tips
- Don't overmix the batter - a few small lumps are your secret to tender pancakes
- Let the almond milk and vinegar mixture sit for exactly 2-3 minutes to create the perfect vegan buttermilk
- Use medium heat to ensure even cooking and prevent burning
- Wait for bubbles to form on the pancake surface before flipping
- Keep cooked pancakes warm in a low-temperature oven while preparing the entire batch
- For extra flavor, try adding a dash of vanilla extract or cinnamon to the batter
- Use a non-stick skillet or well-seasoned griddle for the best results
- Experiment with different plant-based milk alternatives like oat or soy milk
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 5g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 0mg
