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Brownie Vegan Pancakes with Cookie Dough Swirl

Who says you can't have dessert for breakfast? These Brownie Vegan Pancakes With Cookie Dough Swirl let you indulge—deliciously and wholesomely!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 310 kcal
Cuisine: Vegan

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 unsweetened applesauce
  • 1/2 tablespoon natural peanut butter
  • 1/2 tablespoon unsweetened vanilla almond milk
  • 1/2 teaspoon Raw vanilla extract
  • pinch of salt
  • pinch of baking soda
  • 1 tablespoon dairy-free mini chocolate chips
For the Pancakes:
  • 2 tablespoons flax meal
  • 5 tablespoons warm water
  • 6 tablespoons unsweetened applesauce
  • 1/4 cup agave syrup
  • 3 tablespoons unsweetened vanilla almond milk
  • 2 teaspoons Raw vanilla extract
  • 3/4 cup powdered peanut butter
  • 6 tablespoons oat flour
  • 5 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Transfer the cookie dough to a small bowl and stir in the chocolate chips. Scoop into a parchment bag and set aside.
  4. Generously spray a large griddle with cooking spray and heat to medium low, or about 275°F.
  5. 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.
  6. In a small bowl, stir together the powdered peanut butter, oat flour, cocoa powder, baking powder, and salt.
  7. Add the dry ingredients to the wet and whisk until smooth. Your batter will be quite thick.
  8. Drop the batter by scant 1/4-cups onto the hot griddle. Spread them out only a little.
  9. 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.
  10. Cook until the edges look set and the bottom of the pancake begins to brown, about 8 to 10 minutes.
  11. Very gently flip the pancake and cook until the cookie swirl lightly browns, about another 5 to 6 minutes.

Nutrition Information

Calories 310kcal (16%) Carbohydrates 49g (16%) Protein 14g (28%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Cholesterol 0.02mg (0%) Sodium 351mg (15%) Potassium 444mg (13%) 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

% 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.