Vegan Buttermilk Chocolate Chip Pancakes

These pancakes are like magic. Healthy chocolate chip pancakes are definitely something special. It’s really impressive to say they are made without any cream, butter or eggs!

Annie and Chelsea made these for their nieces when they were in LA last month. They were gone in about two seconds flat. These flax, raw honey, spelt flour filled pancakes are that good!

What’s our secret? These pancakes make use of a very special ingredient – apple cider vinegar. This liquid creates just about the fluffiest, moistest, most tender “buttermilk” pancakes ever. Apple cider vinegar combined with chocolate chips create great things. But you better taste it yourselves to believe it!

Vegan Buttermilk Chocolate Chip Pancakes 
(Print Recipe)

1 1/2 cups plus 1 Tablespoon Unsweetened Almond Milk
2 teaspoons Apple Cider Vinegar
1 1/2 Tablespoons Ground Flax in 2 Tablespoons Unsweetened Almond Milk
1 1/2 cups Spelt Flour
3 Tablespoons Melted Coconut Oil
2 Tablespoons Honey, Agave or Maple Syrup
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Sea or Pink Salt
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Natural Butter Extract (optional) or more Vanilla Extract
1/2-2/3 cup Sugar Free Vegan Chocolate Chips or chopped Chocolate

In a small dish, combine the flax with the 2 tablespoons almond milk and set aside.
Combine the other amount of almond milk with the apple cider vinegar and set aside.
In a large mixing bowl, combine the flour, baking powder, soda and salt. Add the almond milk and flax mixture to this mixture. Add the oil, honey, vanilla and mix into the batter. Be careful to not over mix. Gently fold in the chocolate chips.
Pour about 1/4 cup of batter for each pancake onto the griddle. Cook on both sides until golden brown. Makes about 10-12 medium sized pancakes.