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Vegan Chocolate Chip Mint Pancakes - Gluten Free & Dairy Free

These gluten free and vegan chocolate chip mint pancakes will have you begging for more. Made with allergy friendly ingredients so anybody can enjoy!

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1 1/2 cups Gluten Free All Purpose Flour make sure that xanthan gum is an ingredient in the flour, if not you will need to add 1 tbsp to the recipe so the pancakes rise
  • 3 tsp Rumford GF Baking Powder
  • 1 tbsp Sugar
  • 1/4 tsp Pink Salt
  • 3 tbsp Aquafaba use regular egg if not vegan
  • 2 tbsp Earth Balance Organic Vegan Butter melted
  • 1 1/4 cup Dairy Free Milk
  • 1 tsp Vanilla Extract
  • 1 tsp Peppermint Extract
  • 10 drops India Tree Plant Based Food Dye 5 drops of the blue and 5 of the yellow - add more or less depending on how green you want your pancakes
  • 1/2 bag Enjoy Life Foods Mini Chocolate Chips


  1. In a large mixing bowl, combine melted butter, egg, milk, vanilla extract, peppermint extract and food dye. 

  2. In a smaller bowl combine flour, baking powder, salt, sugar and chocolate chips. 

  3. Add in the flour mixture to the liquid mixture and mix until combined. If you want a deeper green, add more food dye. NOTE: this food dye is plant based, so you will need to add a significant amount to reach the shade of green that is pictured in the recipe. 

  4. Make pancakes in desired size on desired cooking platform. A teflon surface works best. 

  5. Serve with desired toppings. Enjoy!