Hi all! Sorry for keeping silent here on the blog for the past few weeks: our baby daughter Juliana Mary was born on October 1st, and as you may suspect, our lives have changed forever! I’m still going through a major adjustment period, getting used to accomplishing way less of my usual tasks during the day and sleeping in 2 or 3-hour increments at night. But everything fades when I look at her sweet little face!
One of these days I’ll try to get my courage to write Juliana’s birth story, but in the meantime, I’ve got a fun breakfast recipe for you today – easy vegan chocolate chip pancakes with blueberries.
These pancakes have been my go-to recipe for our leisurely weekend breakfasts in the weeks before Juliana’s arrival. It helps that they are oil-free (unless you count the oil/fat in the chocolate chips), delicious, and supereasy to make! And guess what – you probably have all of the ingredients in your house right now 🙂
These pancakes are bursting with flavor thanks to blueberries and chocolate chips – the chips actually melt during the cooking process, creating yummy bursts of chocolate goodness.
For a flavor this decadent, it’s good to know that both the berries and the chocolate deliver a nice amount of phytoflavonoids – natural plant-based antioxidants that fight for our health.
Also, I’m using two types of flour here: the fiber-packed whole wheat pastry flour makes the base, and spelt or buckwheat (or any other type of whole grain flour) adds an additional nutrient kick.
UPDATE 2019: Now that my daughter is 2 years old, this recipe has become one of her favorites! See the full list of 15 of my kid friendly vegan recipes from the blog that she loves.
Don’t have any exotic flours on hand? Feel free to use all whole wheat pastry or even all-purpose flour here.
For a gluten-free version, just use a similar amount of gluten-free flour mix (Bob’s Red Mill all-purpose gluten-free flour gets the most points from the gluten-free folks I know), but I haven’t tried this version yet. Note: you may need to add a binding ingredient like xanthan or guar gum in this case.
I love serving my pancakes with peanut butter, maple syrup and extra fruit like fresh peaches in this case, but feel free to do your own thing here!
If you’ve tried this recipe, I’d love to hear how it turned out! Give it a star rating below, pin it to Pinterest, tag @vegan_runner_eats on Instagram, or leave a comment.
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