Vegan Chocolate Chip Pancakes with Strawberries


Over a decade ago, there was a recipe for strawberry chocolate pancakes in the Meatout Mondays newsletter that I simply couldn’t resist trialing. And I certainly didn’t regret it! These vegan chocolate chip pancakes are delicious, and can be enjoyed any day. But they also make a special treat for Valentine’s Day, Mother’s Day, or Father’s Day when shaped like hearts.

Vegan Chocolate Chip Pancakes with Strawberries Recipe

Leah recently made these vegan chocolate chip pancakes, too, and she agreed that they were quite “tasty!” She used spelt flour, made them heart-shaped, and took these wonderful photos so we could give this recipe a refresh. Some of these “heart cakes” were made free-form, but Leah also poured some into a quickly-made, heart-shaped tinfoil mold.

Vegan Chocolate Chip Pancakes with Strawberries Recipe

Special Diet Notes: Vegan Chocolate Chip Pancakes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

Vegan Chocolate Chip Pancakes with Strawberries
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 cup whole wheat pastry flour (regular wheat flour or spelt flour also work well)
  • 1 tablespoon sugar (can sub coconut sugar)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ to ½ cup dairy-free semi-sweet chocolate chips (we like minis!)
  • 1 cup plain or unsweetened dairy-free milk beverage (your choice of type)
  • 1 tablespoon rice bran, grapeseed, or other neutral-tasting oil
  • 1 teaspoon vanilla extract
  • 3 strawberries, chopped, plus additional for topping
  1. Place the flour, sugar, baking soda, and salt in a large bowl, and whisk to thoroughly combine. Stir in the chocolate chips.
  2. Whisk the milk beverage, oil, and vanilla together in a medium bowl. Pour into the dry mixture, and stir just to combine.
  3. Add the strawberries and stir until most lumps disappear, but do not over mix. Some small lumps are okay.
  4. Let the batter sit while you preheat a griddle or pan over medium-low to medium heat. Add a little oil or dairy-free buttery spread.
  5. Pour batter by the scant ¼-cupful onto the preheated surface. Flip when bubbles burst and remain open on the surface of the pancakes and the edges begin to look dry, about 3 minutes. Cook for about 2 minutes more, or until golden. Repeat with remaining batter.
  6. Serve with maple syrup and top with additional sliced strawberries, if desired.
Vegan Chocolate Chip Pancakes with Strawberries Recipe

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

1 Comment

  1. Pingback: The Best Vegan Valentine's Day Recipes {nut-free too} · Allergylicious

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