I apologize for the awful picture. I didn’t realize my camera was on a weird setting until I went back to look at the photos.
I made these for Frank & he loved them. We saved the leftover batter so he could make pancakes for himself during the week. In all honesty, these tasted like dessert to me. You could leave the chocolate chips out if you want to cut down on the sweet.
Pancakes can easily be made out of a box, but I didn’t have a box of mix in my house. I did have all of the ingredients for pancakes made from scratch so I went that way. They’re so easy to make that I doubt I’ll buy a boxed mixed again.
And what the heck is this stuff? Pancake mix in a spray can? Gross.
Chocolate chip & vanilla bean pancakes
This makes a ton of batter. Definitely enough for about 6 people, or one person with a lot of leftovers.
- 3 cups all purpose flour
- 7 tsps baking powder
- 1 1/2 tsps salt
- 2 TB white sugar
- 2 1/2 cups soy milk
- Egg replacer equivalent to two eggs (I imagine bananas would be awesome)
- 6 TB vegan margarine/butter, melted
- 1 real vanilla bean, split, scraped, and the beans added
- 1 TB ground cinnamon
- 1 TB pure vanilla extract
- 1/4 cup seltzer (I know, weird. Trust me) - you can leave it out if you don’t believe me
- Dark chocolate chips, vegan.
1) Mix all of the dry ingredients together in a large mixing bowl, except the chocolate chips (flour, baking powder, sugar, cinnamon, salt, sugar,). Make a hole & add the wet ingredients (egg replacer, margarine, vanilla bean, extract, soy milk, seltzer). Beat together with a hand mixer until smooth, or one of those fancy counter top mixers that I do not own.
2) If it seems too thick, add some more soy milk.
3) Make a griddle hot & rub some margarine on it. Pour batter about a quarter cup at a time, sprinkle some chocolate chips on top. Let the batter bubble, flip, brown on both sides & eat!