REcipe review: minimalist baker's chocolate chocolate chip pancakes

While I love some of my favorite staple foods, I enjoy trying new recipes to mix things up a bit. During the week I tend to go for quick breakfasts (smoothies, oats, etc. ) that are easy to grab and go. However, on the weekends I like to slow down a bit and make a bigger breakfast. I was recently craving pancakes and I found a recipe with a title that really spoke to me---Minimalist Baker's Vegan Chocolate Chocolate Chip Pancakes.  Double chocolate? Sign me up! If you are not familiar with minimalistbaker.com, they share their plant-based recipes (that are also mostly gluten-free or offer gluten-free suggestions depending on your preference) that typically take 30 mins or less to make. ​

First, I gathered the ingredients. (not pictured: vanilla extract & pink Himalayan salt)

I made a couple substitutions based on the ingredients I already had:

• Pink Himalyan salt instead of sea salt
• Coconut nectar instead of maple syrup 
• I did not have almond flour so I subbed in more of the gluten-free flour blend as suggested.

The first step was to whisk together all of the dry ingredients. ​

Next up was whisking together the wet ingredients after mashing the banana.

Then the wet ingredients were mixed in with the dry ingredients and the chocolate chips were folded in. It looked like brownie batter at this point and already had me drooling! After this step, all that was left to do was make the pancakes in a skillet!

These pancakes turned out delicious! They were fluffy, decadent, chocolatey, and sweet. If you would prefer them sweeter, I’d suggest using maple syrup as the original recipe suggests instead of coconut nectar.

While these would be the perfect breakfast eaten alone, I made a simple tofu scramble on the side to go with it. I also topped the pancakes with more chocolate chips, banana and coconut nectar. Simple and so good! I say definitely give these a try the next time you're looking to make a treat for breakfast or brunch at home! ​