White Chocolate Pistachio Vegan Pancakes

5 from 1 vote

White Chocolate Pistachio Vegan Pancakes

These White Chocolate Pistachio Vegan Pancakes are bursting with gooey white chocolate and crunchy pistachios, then drizzled with oodles of maple syrup for the perfect vegan breakfast the whole family will love.

Prep Time5

Cook Time3

Total Time8

Course: Breakfast

Cuisine: All

Diet: Vegan, Vegetarian

Servings: pancakes

Calories: 202kcal

Author: Deborah

Ingredients

1 cup all purpose flour
1 tbsp vegan sugar
1 tbsp baking powder
1/2 tsp sea salt
1 cup oat milk
1.5 tbsp grapeseed oil
1 tsp vanilla extract
4 tbsp dairy-free white chocolate chips
3 tbsp 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 1/4 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.

Nutrition