Peanut Butter Cup Pancakes (Vegan + Gluten-Free)

Name: Peanut Butter Cup Pancakes (Vegan + Gluten-Free)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 (2-pancake servings)
Ingredients: 1 Tbsp flaxseed meal; 2 ½ Tbsp water; 1 Tbsp coconut oil; ½ tsp pure vanilla extract; 3/4 - 1 cup unsweetened vanilla almond milk; 2-3 Tbsp agave nectar or maple syrup; 1 tsp baking powder; ½ tsp baking soda; 1 heaping Tbsp natural salted peanut butter; 1 pinch salt; ½ cup finely ground GF oat flour; ¼ cup gluten-free flour blend; 2 Tbsp unsweetened cocoa powder; Homemade Peanut or Almond Butter Cup

User Reviews

4.8

66 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2 (2-pancake servings)
Calories
517 kcal
Course
Dessert, Breakfast
Cuisine
Vegan

Peanut Butter Cup Pancakes (Vegan + Gluten-Free)

Valerie Marks

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Peanut butter cup-inspired pancakes with a chocolate rim and peanut butter center. Vegan, gluten-free, and ooey-gooey delicious.

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Ingredients

Servings

1 Tbsp flaxseed meal (to make flax egg)*
2 ½ Tbsp water (to make flax egg)*
1 Tbsp coconut oil (melted)
½ tsp pure vanilla extract
3/4 - 1 cup unsweetened vanilla almond milk
2-3 Tbsp agave nectar or maple syrup (or honey for non-vegan // depending on preferred sweetness)
1 tsp baking powder
½ tsp baking soda
1 heaping Tbsp natural salted peanut butter (crunchy or creamy)
1 pinch salt
½ cup finely ground GF oat flour
¼ cup gluten-free flour blend (or sub whole wheat or all-purpose)
2 Tbsp unsweetened cocoa powder
Homemade Peanut or Almond Butter Cup (or sub 3 Tbsp semisweet chocolate chips // non-dairy for vegan // divided)

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Instructions

Preheat electric griddle to medium heat (or about 350 degrees F / 176 C), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
To a large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted coconut oil, agave nectar (or honey/maple syrup), baking soda, baking powder, salt, vanilla extract and whisk to combine. Add almond milk (starting with lesser end of range and adding a touch more if needed) and whisk again until well combined.
Next add oat and gluten free flour and stir until just combined. Taste and see if it needs more agave. I added a bit more.
Divide batter in half and add cocoa powder to one bowl and peanut butter to the other. Mix until just combined. Add more almond milk if PB made it too thick. You want a pourable batter that's not "gloppy."
Once the griddle is hot, lightly grease and spoon on scant 1/4 cup measure of chocolate batter, then scant 1/4 cup of peanut butter in the center. Cook until the edges appear dry and bubbles form on top, then carefully flip. Cook for another 2-ish minutes on the other side. Will make 5-6 pancakes.
Divide between serving plates and top with a peanut butter cup split in half or a Tbsp or two dark chocolate chips.
Dig in and enjoy. Will reheat fine in the microwave the next day.

Notes

*If not vegan, you can sub 1 chicken egg in place of 1 Tbsp (7 g) flaxseed meal and 2 ½ Tbsp (37 ml) water. *Nutrition information is a rough estimate for 2 pancakes each with 1/2 a peanut butter cup.
½ Tbsp (37 ml) water.

Nutrition Information

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Serving 2two-pancake servings Calories 517 (26%) Carbohydrates 66g (22%) Protein 13g (26%) Fat 25g (38%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 241mg (10%) Fiber 11g (44%) Sugar 23g (46%)