This Easy Eggless Chocolate Chip Pancakes recipe makes light and fluffy pancakes that are great for breakfast or brunch. They require a few simple ingredients you probably have in your kitchen right now. Freezing instructions included.
Combine the flour, baking powder, salt, sugar and baking soda in a medium bowl and stir using a balloon whisk to combine.
HOW TO SUBSTITUTE BUTTERMILK?
When buttermilk is required in a recipe and you don’t have it available, you can make your own by adding 1 tablespoon white vinegar or fresh lemon juice to 1 cup of regular room temperature milk. Stir and let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. This soured milk can be used in the recipe. I prefer to use whole milk is for a richer texture.
HOW TO FREEZE PANCAKES?
Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Make sure to squeeze out as much air as possible in order to prevent freezer burn.
HOW TO REHEAT FROZEN PANCAKES?
Remove the pancakes from the freezer, let them stand at room temperature for 5 minutes. OVEN: cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm. MICROWAVE: wrap a pancake in a damp paper towel and microwave for 30 -40 secs, or until heated through.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.