I love chocolate chips. I love pancakes. I love chocolate chip pancakes! There. I said it.
When I was a kid my parents took me to IHOP and I remember ordering my first chocolate chip pancakes. Boy was I excited! When it came, it was chocolate chip pancakes topped with about 5 inches of whipped cream and more chocolate chips heavily sprinkled on top of the whipped cream. (Are you getting sick just imagining the makings of a serious bellyache?)
You’re right. Your imagination is completely correct. I was sick. Sick to my stomach. I couldn’t even finish it all. Although my eyes wanted to deeply, my belly put a stop to it.
I won’t continue with that story. I think you get the point. If I’d known then the ingredients that was in those pancakes as I do now, there is no way that I would have come close to ordering that. Better yet, even eating there.
Yes real food has real ingredients. That means that you can pronounce what goes into the foods you are eating. I decided to make these with real ingredients because not only is it a childhood favorite for many, it’s just down right delicious!
These super moist pancakes begins with milk made from Let’s Do Organics: Organic Coconut Flakes
Through research I’ve found making my own Coconut Milk to be one of my favorite non-dairy alternatives. It has made its way quite nicely through many cuisines world over and I am enjoying making my own. I wrote more about the reason I only buy coconut milk as a last resort on my Veganlicious website. It is in my review on the Let’s Do Organic Coconut Flakes.
I was pleasantly pleased with how moist and delicious this came out. It has a good consistency. I also added into the mixture my simple and easy homemade coconut milk. Although coconut is the true base, it isn’t overpowering. It’s all about the mixture.
When you fold in the chocolate…ah the chocolate! Okay need to focus here. Once it had a nice consistency, I folded in dark chocolate chips. You can use semi-sweet but if you really want to maximize the value of added chocolate, go for dark as it has a higher cacao content which means more nutrients. Hey, if you’re gonna eat something that’s sweet and delicious why not make it nutritious too? (smile)
By the way, this recipe contains no added sugar…SCORE!
You can top these babies with dehydrated walnuts. They taste sooooo much better! By the way, you don’t need a dehydrator to make these walnuts. I’ve got a simple recipe to make dehydrated walnuts.
And there you have it! I added extra So Delicious Dairy-Free Cultured Coconut Milk on top along with crushed dehydrated walnuts. No extra sweetener added. Not needed. I savored this. I so savored this with each and every bite!
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- 1 cup flaxseed meal
- 1 cup unbleached unbromated all-purpose flour (gluten-free, optional)
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- Pinch of salt
- 2 cups of coconut milk (Very easy to make your own! I have the recipe link in this post.)
- 2 cups of dairy-free sour cream
- 2 very ripe bananas
- 3 teaspoons of vanilla extract
- 3/4 - 1 cup of vegan chocolate chips (or dark chocolate chips)
- In a large mixing bowl, combine all dry ingredients, flaxseed meal, flour, baking powder, baking soda and salt.
- In another bowl, whisk together the wet ingredients, milk, sour cream, vanilla extract.
- Mash banana in with dry ingredients then add wet ingredients. Add chocolate chips (you can reserve a few as a topping if you'd like. Mix until batter is still lumpy. DO NOT OVERMIX. Allow to rest for 5 minutes.
- Meanwhile heat lightly greased griddle or a large skillet to medium heat. Make sure there is no smoke with your oil*.
- Pour about 1/3 cup onto hot griddle or skillet spacing it about 2 inches apart. Once it starts to bubble in the middle and the edges look slightly dry, flip to the other side.
- Cook until bottoms are golden. Transfer to plates for serving and enjoy this lil piece of chocolate heaven!
- *I prefer coconut oil, organic safflower or organic canola oil as it is able to withstand higher temperatures without becoming toxic like olive oil or butter.