Soft, fluffy and delicious these gluten-free, vegan chocolate chip pancakes are the most indulging recipe you can bake on the weekends!

When winter mornings are foggy and cold, we light the fireplace, stay in our pajamas, and eat pancakes. During the week, we don’t have as much time for a proper breakfast together, but when the weekend vibes kick in, we are all about slow morning, cups of coffee, and homemade pancakes.

Even though we love traditional pancakes, from time to time, we try new flavors, always trying to eat more healthy but not giving up great taste, and when it comes to pancakes, their softness.

Today I am sharing with you a very easy recipe, totally gluten-free, and vegan! Yes, this pancake mix has no eggs, regular milk, or butter and still is superb!

Even if you are not vegan, you have probably been in that situation where you wake up craving fluffy pancakes but you don’t have eggs at home. This recipe will be a perfect substitute for your regular pancakes and is totally worth trying.

I am using aquafaba (chickpea water) as an egg substitute and it performs as a perfect binder of all your dry ingredients. Aquafaba is vegan-friendly and suitable for those who are allergic or intolerant to eggs. Even if it is not the most attractive ingredient, you will definitely not taste it once the pancakes are ready! I would recommend always buying chickpeas that come in a glass container instead of the ones in a metal can, so you can preserve both chickpeas and aquafaba for your recipes.

For this recipe I am using rice and almond flour, but if you would like to use regular wheat flour, substitute the amount in 1:1 ratio (use a total of 140g wheat flour for the recipe).

A combination of rice and almond flour makes these pancakes more airy and light, and I must say that I prefer them for breakfast over the ones made with regular white flour. Almond flour gives extra nutty taste to the pancakes, which goes so well with chocolate chunks that will melt with each bite!

A generous amount of maple syrup and your day will start off amazingly! Healthy, nutritious and tasteful, why should you resist them? 

Try baking a batch this weekend and let me know what you think! Tag me on Instagram or use #makingordinarymagical and show me your slow weekend breakfast! 

Fluffy Vegan Chocolate Chip Pancakes   
Marija Gvozdenovic

INGREDIENTS

Serves 2
Prep. time: 10 minutes
Cooking time: 15 minutes

70g almond flour

70g white rice flour

1 tsp maple syrup or brown sugar

 ½ tsp baking soda

1 tsp gluten-free baking powder

Pinch of salt

5 tbsp aquafaba, lightly whisked until foamy

5-7 tbsp plant-based milk

30g dark chocolate chips

METHOD

Whisk aquafaba until foamy, then add milk and maple syrup. Add all dry ingredients and mix well. Fold in gently chocolate chips and let it rest for 30 minutes.
Heat a non-stick pan on medium heat and pour about 1 tbsp for one pancake. Brown on both sides and serve warm with maple syrup or topping of your choice.