Vegan Peanut Butter Chocolate Chip Pancakes
Light and fluffy peanut butter pancakes studded with chocolate chips! This Vegan & Gluten-Free breakfast recipe is made with only 6 ingredients.
- Prep Time: 7 Minutes
- Cook Time: 13 Minutes
- Total Time: 20 minutes
- Yield: Serves 2-3 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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.
Keywords: vegan pancakes, peanut butter pancakes, oat flour pancakes, dairy free peanut butter pancakes, healthy peanut butter pancakes, peanut butter cup pancakes vegan, gluten free pancakes
