Light and fluffy peanut butter pancakes studded with chocolate chips! This Vegan & Gluten-Free breakfast
recipe is made with only 6 ingredients.
I don’t know about you, but I’m always down for a breakfast that tastes like dessert. These Peanut Butter Chocolate Chip Pancakes do just that, and more! Not only are they the perfectly sweet morning treat, but they’re also totally vegan, gluten-free, and made from only 6 wholesome ingredients.
INGREDIENTS FOR PEANUT BUTTER CHOCOLATE CHIP PANCAKES
These peanut butter pancakes come together with simple, pantry-friendly ingredients:
- Oat Flour: oat flour is by far my favorite gluten-free flour because it’s cheap, accessible, and gives our pancakes a nice hearty texture! You can buy pre-ground oat flour from the store, or simply blitz some quick-cooking oats in your blender for 30 or so seconds until fine and fluffy.
- Peanut Butter: peanut butter adds a delicious nutty flavor to these pancakes. It also serves as an egg replacement and helps bind the batter together!
- Maple Syrup: a touch of maple syrup adds the perfect amount of sweetness to enhance the peanut butter flavor
- Non-Dairy Milk: to thin out the batter — any dairy-free milk will work here.
- Chocolate Chips: I prefer to use these mini dairy-free chocolate chips because they are fun and the perfect size for a smaller pancake. You can use regular morsels though, or even a chopped up chocolate bar!
- Baking Powder: to give our pancake batter some rise and fluff!
HOW TO MAKE FLUFFY VEGAN PANCAKES
These vegan & gluten-free pancakes come together in no time at all! Here’s the breakdown:
- Whisk the oat flour, baking powder, and a pinch of salt together.
- Mix the peanut butter and maple syrup together in a separate bowl, then slowly mix in the milk. Pour the wet ingredients into the try and mix until a batter forms.
- Cook the pancakes for 3-5 minutes on each side, in a nonstick pan or griddle over medium heat. I like to use a 1/4 cup measuring scoop for each pancake and top each pancake with chocolate chips once I pour the batter.
- Serve & Enjoy!
These pancakes have a hearty bite and a fluffy, light texture. They almost melt in your mouth! Because there is already maple syrup and chocolate chips in the batter, I find that I don’t need too much topping wise. A small drizzle of maple syrup is perfect, but we’ve also loved them topped with peanut butter and sliced banana!
This recipe makes enough pancakes to serve 2-3 people, but can easily be doubled to serve a larger crowd. You can also freeze any leftover pancakes in an airtight container for up to two months. Otherwise, leftovers will keep for up to 3 days in the fridge.
Light and fluffy peanut butter pancakes studded with chocolate chips! This Vegan & Gluten-Free breakfast recipe is made with only 6 ingredients.
- 1 cup rolled oats, blended into a fine flour*
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 2 tablespoons natural creamy peanut butter
- 1 tablespoon maple syrup
- 1/2 cup dairy-free milk (I used soy, but any will work)
- optional: 1/2 teaspoon vanilla extract
- ~1/2 cup mini dairy-free chocolate chips, plus more if desired
- Dry Ingredients: whisk the oat flour, baking powder, and salt together in a bowl until evenly combined. Set aside.
- Wet Ingredients: mix the peanut butter, maple syrup, and vanilla (optional) together, then slowly pour in the dairy-free milk while whisking rapidly. Continue to whisk until the peanut butter has emulsified into the milk, then pour the wet ingredients into the bowl of dry ingredients. Mix well until a uniform batter forms – it may look slightly lumpy, but that’s okay.
- Cook: Pre-heat a nonstick skillet or large griddle over medium heat. If your skillet is old or not non-stick, it’s best to lightly grease it with a cooking spray, dairy-free butter, or oil. Use a 1/4 cup measuring scoop to pour the pancake batter onto the skillet, making as many pancakes as you can fit. Sprinkle chocolate chips over each pancake. Cook for 3 to 5 minutes, or until the edges appear firm and slightly golden. Then use a spatula to carefully flip each pancake and cook for an additional 1-2 minutes. Repeat until all of the pancake batter has been used, transferring the pancakes to a cooling rack once cooked, or to a tray in an oven at 200F to keep warm.
- Serve: warm, and as desired. Leftovers will keep in the fridge for up to 3 days, or can be frozen for up to 2 months and reheated as desired.
- Serving Size: this recipe comfortably serves 2-3 people, but can easily be doubled for a larger crowd.
- Oat Flour: to make oat flour, blitz 1 cup of quick-cooking or rolled oats in your blender on high for 20-30 seconds, until a fine flour forms. If you have pre-ground oat flour, use 1 cup of that. I have not tested this recipe with any other flour substitutions but this should work also well with a gluten-free blend, brown rice flour, or white wheat flour.
- Substitutions: maple syrup can be replaced with equal parts another liquid or granulated sweetener, such as agave or coconut sugar. Peanut butter can be swapped with another nut or seed butter but keep in mind that this will affect the final flavor.