I have been in the mood for chocolate chip cookies lately for some reason. Maybe it is the fact that at the deli I work in, my station is next to the baked goods cooling rack and those darn cookies cooling smell sooo good! They are not vegan, so I am never tempted to steal one and eat it, but they do put me in the cookie making mood. I made some recently, but the urge to make cookies came up again this week! I can’t make cookies for dinner, but I can make pancakes, so I made chocolate chip cookie pancakes. My Mom and I used to make pancakes for dinner when I was growing up more than we actually made them for breakfast, so pancakes for dinner is nothing unusual. We found the best recipe too, one that was just the right texture and flavor. Luckilly, I haven’t had a hard time creating good pancakes as a vegan.
It is really easier than you think to veganize pancakes! For these, I used apple sauce and pecan butter as my egg and oil replacers. The pecan butter gave them a chocolate chip cookie sort of flavor because pecans to me taste kind of caramelly. I added maple syrup to sweeten them and they tastes delicious! Pretty simple to make really, and quick to get on the table fast! I pressed my favorite vegan chocolate chips into these as they finished cooking to make them appear like cookies, and keep my griddle clean (if I mixed in the chips, they would melt all over the griddle). These are actually oil free and gluten free, but they taste so good you would never know.
They are like chocolate chip cookies and pancakes melded together into a hybrid. They taste like the cookies, but have the texture of pancakes. Simply heavenly! Serve with regular old maple syrup, or do what I did and whisk some pecan butter into your syrup to make it taste a little like caramel and use that to top them. This is the perfect weekend treat for a lazy Saturday morning, or of course if you are like me and prefer them later in the day, a sweet indulgence of a dinner!
Vegan Chocolate Chip Cookie Pancakes
- 1 1/2 cups gluten free all purpose flour
- 2 tsp baking powder
- 1/4 cup applesauce or mashed banana
- 1/4 cup raw pecan butter or almond butter
- 1 1/4 cups organic Thai Kitchen light coconut milk
- 2 tsp pure vanilla extract
- 1/4 tsp sea salt
- 3 Tbsp maple syrup
- 1/2 cup vegan chocolate chips
- In a food processor, combine all pancake ingredients (except the chocolate chips) and process until just blended, pour into a bowl and set aside.
- To cook pancakes, preheat oven to 110 degrees. Heat a large non-stick pan over medium heat. Once hot, add the batter in 1/4 cup amounts (I did 3 at a time, but it depends on your pan), and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula, press a few chocolate chips into the top (if you mix them in before hand they get all gooey on your griddle this is why I press them in), and cook another 2-3 minutes.
- When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.
*Note: If you do not own a non-stick pan, you may need to lightly oil your pan to prevent sticking, if you do not mind these not being oil free.