Vegan Peanut Butter Pancakes w/ Peanut Butter Caramel
User Reviews
5.0
30 reviews
Excellent
Vegan Peanut Butter Pancakes w/ Peanut Butter Caramel
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Mouth-watering vegan peanut butter pancakes with PB caramel are what dreams are made of.
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Ingredients
For the peanut butter pancakes
- 1 cup soy milk
- 1 teaspoon apple cider vinegar or lemon juice
- 1 cups rolled oats or quick cooking steel cut oats
- 3 tablespoons chia seeds
- 2 teaspoon baking powder
- ⅓ cup smooth peanut butter
- 2 tablespoons unsweetened applesauce
For the peanut butter caramel sauce (optional)
- 1 cup pitted dates
- ½ cup soy milk or plant-based milk of choice
- 2 tablespoons smooth peanut butter
- ½ teaspoon cinnamon
- 4-6 tablespoons water to thin your caramel to the desired consistency
Instructions
- Add the soy milk and apple cider vinegar to a medium bowl and set it aside for 5 minutes to let it thicken and curdle.
- Preheat your nonstick griddle over medium heat.
- Meanwhile, add the oats and chia seeds to your blender and process until it resembles a flour consistency. (Don't worry if there are a few chunkier pieces.) Transfer the mixture to a large mixing bowl along with the baking powder and whisk to combine.
- Add the peanut butter and applesauce to the bowl of your curdled milk and mix well. Then pour the wet ingredients into the bowl of dry ingredients and mix until combined, without overmixing. Some lumps are perfectly okay.
- Ladle the batter onto your hot griddle, making the pancakes roughly 3-4 inches in diameter. You may gently press the pancake down to help it spread a little if needed. (The batter should not be very runny.) Don't spread too much as these pancakes taste best thick and fluffy.
- Cook for 4-5 minutes until golden and then flip them, and cook for another 3-4 more minutes until cooked through.
- While the pancakes are cooking, add all the caramel ingredients, starting with 4 tablespoons of water to a blender, and process until smooth. Add more water to reach desired consistency and set aside.
- Serve your pancakes with sliced bananas, chopped walnuts, chocolate chips, and/or the homemade caramel sauce.
Equipments used:
Notes
- Make sure your griddle is hot before cooking your pancakes to prevent sticking and to avoid greasing your pan. You can test this by splashing the griddle with a sprinkle of water to see if it sizzles.
- If you don't have a strong blender, soak your dates for 15-30 minutes in boiling hot water and then drain them, before making your peanut butter caramel.
- Make sure to use ACTIVE baking powder. Once your baking powder is open and sitting in the pantry for 6+ months, it may start to lose its rising power.
- Leftover pancakes keep refrigerated for 3-4 days or frozen for up to 3 months. Reheat in the toaster for quick make-ahead breakfasts.
- Leftover caramel keeps in a sealed container in the fridge for up to 1 week.
Nutrition Information
Show Details
Serving
1Pancake
Calories
140cal
(7%)
Carbohydrates
15g
(5%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Sodium
131mg
(5%)
Potassium
95mg
(3%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
53IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
112mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1Pancake | |
| Calories | 140cal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 131mg | 5% |
| Potassium | 95mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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