These White Chocolate Pistachio Vegan Pancakes are bursting with gooey white chocolate and crunchy pistachios, require only 9 ingredients and take less than 10 minutes to prepare. Oodles of maple syrup complete this vegan pancake recipe that your kids are going to love.
Why Make This Recipe?
Breakfast for dinner? Hell ya! You can make this quick and easy vegan pancake recipe anytime and I promise, you will be the star of your kitchen. My white chocolate vegan pancakes require only 9 easy ingredients and the best part: one batch only takes 8 minutes! There’s also endless substitutions to follow which means you can make vegan pancakes even if you don’t have all the listed ingredients. You can make a huge batch and freeze for later and you’ll have a simple breakfast lined up for every day of the week.
But what about the taste, you ask? Second to none! You’re going to love how the white chocolate melts inside the pancake and drips out with every forkful. A perfect win-win for a quick vegan breakfast. And wait until your kids try them! They’ll be begging for more, I assure you.
Substitutions for Vegan Pancakes
As you see in the image above, many of the ingredients for this vegan pancake recipe you’ll already have in your pantry. And if you don’t, the great thing about these pancakes is that you can substitute ingredients in so many different ways. For example:
- Instead of grapeseed oil, you can use olive, coconut or avocado oil. Just remember if you use unrefined coconut oil, the vegan pancakes will have a coconut flavor. To avoid this, use refined coconut oil which is scentless and has no flavor.
- All-purpose flour can be replaced with whole wheat. I haven’t tried others, but I’m sure anything gluten-free would work, as well.
- For plant milk, I prefer oat, but you can use any kind your heart desires.
- If you can’t find non-dairy white chocolate chips, try substituting with non-dairy regular chocolate chips.
- If you don’t have pistachios, just go nuts and use what you have!
How to Make White Chocolate Pistachio Vegan Pancakes
If you thought making vegan pancakes without dairy was difficult, think again. Check out the simple steps below:
- To a large bowl, add wet ingredients and give it a good whisking (I almost said whipping but wanted to keep it rated G)!
- Sift remaining dry ingredients (except the nuts and white chocolate chips) and whisk until well combined. Remove bubbles by gently tapping the bottom of the bowl on a firm surface.
- Add nuts and white chocolate chips and stir until evenly mixed.
- Oil a non-stick pan or griddle with light coating of oil or cooking spray.
- Let mixture sit while you heat the griddle over medium heat.
- Using a ladle or ¼ measuring cup, pour vegan pancake batter into pan.
- Heat first side just until the batter starts to bubble, then flip and repeat. Recipe makes about 7 pancakes.
- Remove from pan and serve, piping hot with a dab of vegan butter and your favorite syrup (I used maple). Top (or not) with a few white chocolate chip morsels and raw pistachios.
More Breakfast Recipes
Vegan breakfast is the most important meal of the day. Here are some related breakfast recipes for your tasting pleasure:
- Healthy 7-Ingredient Acai Smoothie Bowl + Video
- Gluten-Free Vegan Cranberry Muffins
- Double Decker Vegan Sweet Potato Muffins w/ Cashew Cardamom Cream
- Blood Orange Overnight Oats
If you make this vegan pancake recipe, don’t forget to take a photo and tag it #veganvigilanteblog on Instagram. Please also follow me on Facebook, Pinterest and Twitter. As always, comments about what you love about this recipe and/or what you did differently are always welcome.
White Chocolate Pistachio Vegan Pancakes
Ingredients
- 1 cup/166 g all purpose flour
- 1 tbsp/2.5 g vegan sugar
- 1 tbsp/13.5 g baking powder
- generous pinch of sea salt
- 1 cup/245 ml oat milk
- 1.5 tbsp/16.5 g grapeseed oil
- 1 tsp/4 g vanilla extract
- 4 rounded tbsp/55.5 g dairy-free white chocolate chips
- 3 rounded tbsp/43 g raw pistachios
Instructions
- To a large bowl, add wet ingredients and give it a good whisking (I almost said whipping)!
- Sift remaining dry ingredients (except the nuts and white chocolate chips) and whisk until well combined. Remove bubbles by gently tapping the bottom of the bowl on a firm surface.
- Add nuts and white chocolate chips and stir until evenly mixed.
- Oil a non-stick pan or griddle with light coating of oil or cooking spray.
- Let mixture sit while you heat the griddle over medium heat.
- Using a ladle or ¼ measuring cup, pour vegan pancake batter into pan.
- Heat first side just until the batter starts to bubble, then flip and repeat. Recipe makes about 7 pancakes.
- Remove from pan and serve, piping hot with a dab of vegan butter and your favorite syrup (I used maple). Top (or not) with a few white chocolate chip morsels and raw pistachios.
Notes
- There are a boatload of substitutions you can use in this recipe. Please read the substitution section in the post for a list.
- If you have a sensitive stomach, ease up on or omit the baking powder. Or, don't eat them all at once like I did!
- These pancakes can be frozen for up to 3 months. Lightly oil a skillet and re-heat on medium.
Blair
Made these for Father’s Day yesterday. Everyone loved them. Will be making them again soon.
djtphn1
So glad you and your family enjoyed them Blair! Thanks for your comment!