Fluffy, golden, and loaded with melty chocolate chips, these pancakes are the kind of weekend breakfast that makes everyone crowd around the kitchen before they're even off the griddle. The secret to getting that classic stack texture without eggs or dairy is a two-part swap: a flax egg that gels up into a perfect binder, and dairy-free milk spiked with apple cider vinegar to create a quick plant-based buttermilk. That tangy, curdled milk reacts with the baking powder and baking soda to give each pancake serious lift and a tender, airy crumb. Melted coconut oil keeps things rich and moist, while a full half cup of vegan chocolate chips means you get a little chocolate in nearly every bite. The batter comes together in one bowl in just minutes — the only rule is to stop stirring once the dry and wet ingredients are combined, since a few lumps are your friend here. Cook them low and slow until bubbles break across the surface, then flip once for that perfectly golden underside. Serve the whole stack with a drizzle of maple syrup and you've got a plant-based breakfast that nobody at the table will be missing anything from.
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In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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