Brownie Vegan Pancakes with Cookie Dough Swirl
User Reviews
5
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
310 kcal
-
Cuisine
Vegan
Brownie Vegan Pancakes with Cookie Dough Swirl
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Who says you can't have dessert for breakfast? These Brownie Vegan Pancakes With Cookie Dough Swirl let you indulge—deliciously and wholesomely!
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Ingredients
For the Cookie Swirl:
- 1/3 cup chickpeas papery skins removed
- 1 1/2 tablespoons powdered peanut butter
- 1 tablespoon agave syrup
- 1 tablespoon applesauce unsweetened
- 1/2 tablespoon peanut butter natural
- 1/2 tablespoon almond milk unsweetened vanilla
- 1/2 teaspoon vanilla extract raw
- salt pinch
- baking soda pinch
- 1 tablespoon mini chocolate chips dairy-free
For the Pancakes:
- 2 tablespoons flax meal
- 5 tablespoons water warm
- 6 tablespoons applesauce unsweetened
- 1/4 cup agave syrup
- 3 tablespoons almond milk unsweetened vanilla
- 2 teaspoons vanilla extract raw
- 3/4 cup powdered peanut butter
- 6 tablespoons oat flour
- 5 tablespoons cocoa powder unsweetened
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Whisk the flax meal and water (for the pancakes) in a medium bowl until well combined. Place into the refrigerator to thicken while you get on with rest of the recipe.
- In a small food processor, combine all of the cookie dough ingredients, except the chocolate chips. Run the food processor, stopping to scrape down the sides as necessary, until the cookie dough is creamy and smooth.
- Transfer the cookie dough to a small bowl and stir in the chocolate chips. Scoop into a parchment bag and set aside.
- Generously spray a large griddle with cooking spray and heat to medium low, or about 275°F.
- To make the pancake batter, whisk the applesauce, agave, almond milk, and vanilla extract in a large bowl until well combined. Whisk in the reserved flax mixture and set aside.
- In a small bowl, stir together the powdered peanut butter, oat flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet and whisk until smooth. Your batter will be quite thick.
- Drop the batter by scant 1/4-cups onto the hot griddle. Spread them out only a little.
- Cut the small tip off the end of the parchment bag and pipe a swirl of the cookie dough in the center of each pancake.
- Cook until the edges look set and the bottom of the pancake begins to brown, about 8 to 10 minutes.
- Very gently flip the pancake and cook until the cookie swirl lightly browns, about another 5 to 6 minutes.
Nutrition Information
Show Details
Calories
310kcal
(16%)
Carbohydrates
49g
(16%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
1g
(5%)
Cholesterol
0.02mg
(0%)
Sodium
351mg
(15%)
Potassium
444mg
(9%)
Fiber
9g
(36%)
Sugar
22g
(44%)
Vitamin A
96IU
(2%)
Vitamin C
4mg
(4%)
Calcium
163mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 0.02mg | 0% |
| Sodium | 351mg | 15% |
| Potassium | 444mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 22g | 44% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 163mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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