Chocolate Chip Pancakes

Prep Time



Cook Time





Serves Up To




  • 2 cups all-purpose flour

  • 1 tbsp baking powder

  • ½ tsp salt

  • 2 tbsp granulated sugar

  • 1½ cups Almond Breeze Unsweetened Vanilla

  • 2 large eggs lightly beaten

  • 1 tsp vanilla extract optional

  • 4 tbsp butter margarine or coconut oil

  • melted ½ cup mini semi-sweet chocolate chips


  1. 1

    Whisk together the dry ingredients in a large bowl or a large glass measuring cup.

  2. 2

    Whisk together the almondmilk, eggs, vanilla extract and melted butter.

  3. 3

    Whisk the wet ingredients into the dry ingredients just until combined. Some small lumps are okay. Let pancake batter rest for 10 minutes.

  4. 4

    Heat a large skillet or griddle over medium-high heat. Spray with non-stick cooking spray OR brush with butter or oil.

  5. 5

    Ladle ⅓ - ½ cup batter onto the griddle for each pancake.

  6. 6

    Flip the pancakes over when small bubbles appear on the surface, after about 2 to 3 minutes, and continue cooking on the opposite side until golden brown, another minute or two.

  7. 7

    Serve with whipped topping and/or maple syrup.

Made with these products:

Unsweetened Vanilla Almondmilk Photo

Unsweetened Vanilla Almondmilk

View Product

Courtesy of: Mom on Timeout

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