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Everybody loves pancakes! These vegan chocolate chip pancakes have it all. They are healthyish, golden brown and delicious. They're great for a weekday but special enough for an occasion. Especially if you pull out all the stops and make our orange compote to top (sorry, maple syrup - we'll keep you around though!) Buttermilk. Chocolate. Orange. Pancakes. Yes!

What Ingredients Are in this Pancake Recipe?

Besides your standard "flour sugar baking powder", there are a couple of critical ingredients to making this recipe sing.

First, these pancakes wouldn't be "chocolate chip" if they weren't dotted with those critical chips!  We're using dairy-free chocolate chips.  We like the mini chocolate chips because they don't overpower the batter.  Or use shards of chopped dark chocolate instead.

In this recipe, we use JOI cashew (or almond) milk concentrate to make our own buttermilk. Adding buttermilk creates that signature tangy flavor, which perfectly complements the sweetness of the chocolate chips. 

And making buttermilk is so easy!  It's as simple as combining water, JOI and vinegar and letting science work it's magic.  And never run out of buttermilk again!

Plus, JOI milk is nutritious, clean label and vegan.  That means it's perfect for those who are lactose intolerant or want to avoid dairy.  Not a fan of cashew?  Substitute almond JOI.  

The stunner is that citrus compote on top.  Jump to the recipe for compote below! 

Substitutions & Customizations

If you're looking to make substitutions for this recipe, there are a few things to keep in mind.

You can replace the all-purpose flour with your favorite gluten-free flour.  That will make these pancakes gluten-free. Just make sure to check the packaging for substitution ratios.

For the wet ingredients, you can replace JOI cashew milk concentrate with any other JOI base. Almond and oat both work well in this recipe.

You can substitute the virgin avocado oil with coconut oil, another neutral-flavored oil or vegan butter. Keep in mind, though, that virgin avocado oil gives the batter a nice yellow tint. It is unrefined and tastes neutral.

Substitute vanilla extract with almond extract if you prefer that flavor. Or mix in a dash of cinnamon with the dry ingredients.

With a bit of creativity and experimentation, you can make these pancakes your own while still maintaining their healthy and delicious qualities.

Some Recipe Tips

• Sift and whisk dry ingredients in a large mixing bowl, make a well in the center and set aside.
• Make your own buttermilk! In a measuring jug or large cup, add the water, cashew concentrate and apple cider vinegar. Use a handheld milk frother and whisk all the ingredients until well combined. Alternatively, you can use a mini blender. Let the combined mixture sit for 5 mins. The mixture may separate but should be thick in no time. 
• Granulated sweetener (like monk fruit sweetener or coconut sugar) is recommended for this recipe.  Because it helps to maintain a fairly thick batter. A thick but pourable batter creates light and fluffy pancakes!
• Use fresh (unexpired) baking powder to make the most fluffy pancakes. Replace your leaveners every 6 months or so to ensure they still "work".
• Do not overmix the batter. Lumps of batter are perfectly fine.
• Don’t let the batter sit for too long before you make these pancakes.  That's because the baking powder "activates" once combined with the liquid. If the batter sits too long, the baking powder "deactivates" and the pancakes will not rise. So, heat the pan or griddle before combining the wet and dry ingredients.
• For most fluffy results, only flip the pancakes once! And do not press the pancake with the spatula.

The Wow Factor: Orange Compote Topping

If you're looking to add a "wow" factor to these healthy vegan chocolate chip pancakes do this!  Make this delicious orange compote topping. Orange and chocolate are a classic flavor pairing.  The tartness of the oranges balances perfectly with the sweetness of the chocolate chips in the pancakes.

To make the orange compote, just do this.  Simply cut the oranges into segments or wedges and set them aside. In a small pot on medium heat, add the freshly squeezed orange juice and sweetener and boil until reduced by half. Remove from heat and let the mixture cool. Pour the cooled mixture over the orange segments in a bowl and let it sit for a few hours or overnight in the refrigerator.  Simple, right?

When you're ready to serve, bring the compote to room temperature and spoon it generously over your stack of pancakes. The orange compote adds a burst of freshness and flavor to your pancakes.  It is sure to impress your friends and family.  Especially if you use a variety of oranges for an ombre effect!

Here's the Recipe:

Vegan Buttermilk Pancakes with Chocolate Chips and Orange Compote

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Category

Breakfast

Prep Time

15 minutes

Cook Time

10 minutes

Calories

1335

Showcasing buttermilk pancakes with bits of chocolate chips topped with citrus compote. Fluffy, delicious and dairy-free.

Author

JOI Team

Ingredients

Orange Compote

• 2 large blood oranges (peel and cut orange into segments/wedges)

• 1 large navel orange (peel and cut orange into segments/wedges)

• ¾ cup freshly squeezed orange juice

• 2 Tablespoons sweetener

Pancakes

• 1 1/3 cups all-purpose flour

• 2 Tablespoons granulated sweetener

• 1 Tablespoon baking powder

• ¾ teaspoon salt

• 1 cup water

• 1 Tablespoon + 1 teaspoon JOI milk concentrate (any)

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• 1 Tablespoon apple cider vinegar

• 3 Tablespoons virgin avocado oil (see tips)

• 1½ teaspoons vanilla extract

• chocolate chips

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Directions

Orange Compote

1. Place orange segments in a bowl and set aside.

2. In a small pot on medium heat, add the orange juice and sweetener.

3. Boil until reduced by half. Remove from heat and let the mixture cool.

4. Pour the cooled mixture into the bowl of oranges. Let it sit for a few hours or overnight in the refrigerator.

5. If refrigerated, bring to room temperature before serving.

Pancakes

1. Sieve and whisk dry ingredients in a mixing bowl, make a well in the center and set aside.

2. In a measuring jug or large cup, add the water, JOI concentrate and apple cider vinegar. Use a handheld milk frother and whisk all the ingredients until well combined (or blend together in a blender). Let the combined mixture sit for 5 mins. The mixture may separate but should be slightly curdled.

3. Next, add oil and vanilla extract. Whisk until well combined.

4. Pour the wet mixture into the well. Gently mix the wet and dry ingredients together until just barely combined. There should still be some lumps in the batter.

5. Heat a nonstick pan or griddle over medium to low-medium heat. Add a little avocado oil to lightly grease pan.

6. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup. Add some chocolate chips on top.

7. When the underside is golden and sides appear to be slightly cooked, flip the pancake with a spatula. Cook on the other side until golden.
   Repeat with remaining batter.

8. Stack the pancakes and drizzle with maple syrup. Finally top the pancakes with orange compote. Skip the maple syrup if preferred.

Here are some other great healthy pancake recipes!

Do not fear, pancakes are near!  Check out the JOI website for these other treats:

Gluten-Free Banana Pancakes

Dairy-Free Lemon Dutch Baby Pancake

Lemon Blueberry Pancakes

More healthy ideas for breakfast - or anytimne - on our recipe blog!