Easy Vegan Gluten-Free Chocolate Chip Pancakes

Gluten-free vegan chocolate chip pancakes

Pancakes are something many people will go for when at a restaurant, or when making breakfast on the weekend. If you don’t love pancakes, you can go check out my vegan gluten-free french toast here. Pancakes are delicious, but they tend to be full of eggs, dairy, and of course wheat. Because I can’t eat gluten, and I don’t want to eat eggs or dairy, I decided to make my own gluten-free vegan version, with vegan chocolate chips to mix things up a bit. I love chocolate, and what could be better than eating chocolate for breakfast?


After mixing up all of my ingredients, I put my skillet on the stove and turned it to medium heat. It’s important to let your pan heat up for a minute when making pancakes before adding the batter, so that you have consistent heat. I started out without any butter or oil, but then I added Earth Balance butter because my nonstick pan is a little worn out and the pancakes were sticking . If you have a nonstick pan, then you don’t need to use any oil or butter, but if you don’t I would recommend using something.




Once my pancakes were finished I topped them with Redi Whip almond milk whipped cream, slice strawberries, and blueberries. I know this picture doesn’t really show the pancakes, but I promise they were great.

Gluten-free vegan chocolate chip pancakes
1 1/3 cup gluten-free all-purpose flour
½ cup white sugar
½ tsp baking soda
½ tsp vanilla extract
2 tbsp avocado oil
1 cup almond milk
½ cup vegan gluten-free chocolate chips

1. Mix together all ingredients in a large bowl.
2. Put a skillet on medium heat, melt about a tablespoon of vegan butter.
3. Add a heaping tablespoon of batter to the skillet about three times, or as many times as you can.
4. Flip when you start to see the pancakes bubble.
5. Put them on a plate, and then add your preferred toppings.
6. Makes about 11.
7. Takes about 20 minutes.

Vegan Gluten-free French toast

vegan gluten-free french toast


Breakfast is the most important meal of the day, so most of the time I eat a nutritious bowl of oatmeal, or avocado toast. Every once in a while I feel switching it up and having a fun breakfast, like French toast or pancakes. Iv’e always loved french toast, so I decided to make a gluten-free vegan version of it. If you’re not a french toast person, you can check out my  Easy Vegan Gluten-Free Chocolate Chip Pancakes. This recipe is amazing, because the toast itself isn’t too sweet, so when you add your toppings it’s nice and balanced.


The first thing you want to do is mix together all of your ingredients in a bowl that big enough for you to lay your bread flat. I used a glass pie pan which worked really well, but you could even use a plate if you wanted too. Then after making sure both sides of the bread were coated with the mixture, I melted a little bit of Earth Balance butter in my pan on medium heat, and then added my bread. Flip your toast every minute of so for about 10 minuted until golden brown.


I wanted to mention that I used Schar bread, which is not vegan because it has honey in it, so if you guys and have any vegan gluten-free bread recommendations, please let me know in the comments.


This is what my french toast looked like when it was done. After I put it on a plate, I added some powdered sugar, sliced strawberries, and blueberries. You could also add some vegan whipped cream.

vegan gluten-free french toast

This was my finished product, like I said before, it wasn’t too sweet, and the flavor and texture were perfectly balanced.


½ cup almond milk
1 tbsp granulated sugar
½ tsp cinnamon
½ tsp vanilla
2 pieces gluten-free vegan white bread

1. Mix together all ingredients in bowl large enough to lay bread flat.
2. Coat each side of bread in mixture.
3. Put a large pan on medium heat, and melt a little bit of vegan butter.
4. Add bread to pan, and turn every 1-2 minutes, until golden brown.
5. Add toppings of your choice, and enjoy!
6. Takes about ten minutes.
7. Serves 1.

Easy Vegan Hot Chocolate

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Hot chocolate is a winter staple for many people. It’s a nice rich, creamy cup of chocolate. What could be better? If you’ve decided not to consume dairy, you do not have to skip out on the deliciousness that is called hot chocolate. I’ve always liked almond milk hot chocolate, so I decided to make my favorite version of it. This vegan hot chocolate has a rich, creamy chocolate flavor that is just the right amount of sweet. Top it with almond milk whipped cream, and you have yourself a cup of perfection.


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First grab your ingredients, I used Hershey’s cocoa powder because it’s gluten-free, but you can use whatever you like.  Measure out all of the ingredients, then put them in a small pot on medium heat. Stir frequently until all the ingredients are mixed together.

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You’re hot chocolate should like something like this. Pour it into a cup, top with some whipped cream, and enjoy!


Easy Vegan Hot Chocolate


1 cup of almond milk

2 tbsp cocoa powder

1/3 cup of sugar


  1. Add ingredients to a small pot.
  2. Heat ingredients on medium heat, stir till there are no lumps.
  3. Top with whipped cream.
  4. Serves 1.

Gluten-Free Vegan Vegetable Soup



One of my favorite things about winter is soup. I love having a nice, warm bowl of soup on a cold winter day.  I’ve been making variations of this soup for a few months now, I’ve added green cabbage, green beans, carrots, and bok choy. You can pretty much just add any leftover vegetables you have.



I started by chopping up my potatoes and then adding them to the vegetable broth so that the potatoes would start getting soft. Then I chopped up all my other vegetables and added them in with the potatoes. I went by feel when adding the herbs, but I probably used about a 1/2 teaspoon of each one, and I just added as much salt and pepper as I wanted.img_2658



Gluten-Free Vegan Vegetable Soup



2 leeks
1 bell pepper
1 yellow pepper
1 bunch of green onions
8 red potatoes
1 red onion
1 bunch of celery
2 cartons of vegetable broth
Garlic powder
Himalayan salt



Start by chopping up the potatoes, then put them into a large pot, add the broth and boil on medium heat. While your potatoes are boiling chop up the other vegetables and then add them into the pot with the potatoes. Add your herbs, then boil everything on medium heat until potatoes are soft. Serves about 6-8.


Vegan Gluten-free Chocolate Chip Muffins


Chocolate chip muffins have always been one of my favorite breakfast treats, and since going gluten-free and vegan, I knew I to make a version of chocolate chip muffins that I could eat. This recipe is super simple, the muffins have a great texture, and they taste amazing.

The first thing I do is get a big bowl and start adding my dry ingredients to it. I take the flour, sugar, baking powder, baking soda, and cocoa powder, and mix them all together. I would recommend using a flour that is a little more starchy, I find that it helps to make the ingredients stick together better, my favorite at the moments is the Simple Truth Gluten-Free flour that I get at King Soopers.


Then I take my wet ingredients and add them to the dry ingredients. Mix everything together until there are no lumps, and then add the chocolate chips.

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Fill your greased muffin tin about 3/4 of the way full with the muffin batter. Put it in the oven for about 15-20 minutes, or until your toothpick comes out clean.


I then took and added everything in to a greased muffin tin, I didn’t have enough to fill the last two spots, because I wanted my muffins to be pretty big.


This was my finished product, they were soft and warm, and the chocolate chips just melted in your mouth.


Gluten-free vegan chocolate chip muffins


¼ cup avocado oil
1 cup almond milk
½ cup sugar
1 ½ cups gluten-free all-purpose flour
2 tsp baking powder
¼ tsp baking soda
3 tbsp cocoa powder
½ cup chocolate chips

1. Preheat oven to 350
2. In a large bowl mix together sugar, flour, baking powder, baking soda, and cocoa powder.
3. Add avocado oil, and almond milk to the dry mixture and mix together.
4. Mix in chocolate chips.
5. Scoop batter into prepared muffin tin, and fill ¾ of the way.
6. Bake for 20-25 minutes or until toothpick comes out clean.
7. Makes 10