Peanut Butter Cup Pancakes (Vegan + Gluten-Free)
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4.8
44 reviews
Excellent
Peanut Butter Cup Pancakes (Vegan + Gluten-Free)
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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
- 1 Tbsp flaxseed meal (to make flax egg)*
- 2 ½ Tbsp water (to make flax egg)*
- 1 Tbsp coconut oil (melted)
- ½ tsp vanilla extract pure
- 3/4 - 1 cup almond milk unsweetened vanilla
- 2-3 Tbsp agave nectar or honey for non-vegan // depending on preferred sweetness, or maple syrup
- 1 tsp baking powder
- ½ tsp baking soda
- 1 heaping Tbsp peanut butter crunchy or creamy, natural salted
- 1 pinch salt
- ½ cup oat flour finely ground, gluten-free
- ¼ cup gluten-free flour blend (or sub whole wheat or all-purpose)
- 2 Tbsp cocoa powder unsweetened
- peanut butter cup or sub 3 Tbsp semisweet chocolate chips // non-dairy for vegan // divided, homemade or almond butter cup
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
Show Details
Serving
2two-pancake servings
Calories
517
(26%)
Carbohydrates
66g
(22%)
Protein
13g
(26%)
Fat
25g
(38%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
241mg
(10%)
Fiber
11g
(44%)
Sugar
23g
(46%)
Nutrition Facts
Serving: 2(2-pancake servings)
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Serving | 2two-pancake servings | |
| Calories | 517 | 26% |
| Carbohydrates | 66g | 22% |
| Protein | 13g | 26% |
| Fat | 25g | 38% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 241mg | 10% |
| Fiber | 11g | 44% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
44 reviews
Excellent
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