Vegan Chocolate Chip Pancakes with Maple Tahini Drizzle

Enjoy a delightful breakfast with Vegan Chocolate Chip Pancakes drizzled with a sweet and nutty Maple Tahini sauce. These pancakes are tender and airy, complemented by the rich taste of chocolate and the unique flavor of tahini mixed with maple. This dish offers a lovely balance of sweetness and textures, appealing to both vegans and those who simply enjoy a flavorful breakfast. Ideal for a leisurely weekend brunch or a comforting weekday breakfast, these pancakes provide satisfaction and joy in every bite.

Ingredients

• 1 1/2 cup all-purpose flour
• 1/4 cup vegan chocolate chips
• 2 tbsp maple syrup
• 1/4 cup tahini
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/4 cup non-dairy milk
• 1 tbsp coconut oil

Instructions

1. Mix flour, baking powder, salt, and chocolate chips in a bowl.
2. Add non-dairy milk, maple syrup, vanilla extract, and coconut oil to the dry ingredients. Stir until just combined, avoiding overmixing to keep pancakes fluffy.
3. Preheat a non-stick skillet over medium heat. Use about 1/4 cup of batter for each pancake. Pour batter into the skillet.
4. Allow pancakes to cook until bubbles appear on the surface. Using a spatula, flip each pancake. Continue to cook for another 2-3 minutes until golden brown.
5. Gently heat tahini and additional maple syrup in a saucepan until warm. Stir to combine into a smooth drizzle.
6. Serve pancakes hot with a generous amount of maple tahini drizzle over the top.

Keywords: Breakfast, Vegan, Chocolate Chip, Maple, Tahini

Spice Rack: Vanilla Extract, Salt

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