Vegan Peanut Butter Pancakes w/ Peanut Butter Caramel
User Reviews
5
Vegan Peanut Butter Pancakes w/ Peanut Butter Caramel
Description
Vegan Peanut Butter Pancakes w/ Peanut Butter Caramel features a batter made from rolled oats blended into flour, chia seeds, baking powder, and smooth peanut butter combined with curdled soy milk and applesauce. The pancakes are cooked on a preheated nonstick griddle until golden, creating thick, fluffy rounds with a slight nutty taste from peanut butter and a wholesome texture from oats and chia. The optional peanut butter caramel sauce blends pitted dates, soy milk, peanut butter, and cinnamon, adjusted with water for the desired consistency, adding a creamy, naturally sweet topping.
These pancakes can be a hearty breakfast or brunch option, and the caramel sauce adds a unique flavor twist without refined sugar. The recipe notes suggest using a hot griddle to avoid sticking, soaking dates if the blender is not powerful, and ensuring active baking powder for proper rising. Leftover pancakes store well refrigerated or frozen and reheat nicely in a toaster. The caramel sauce keeps refrigerated for up to a week.
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 peanut butter smooth
- 2 tablespoons applesauce unsweetened
For the peanut butter caramel sauce (optional)
- 1 cup dates pitted
- ½ cup soy milk or plant-based milk of choice
- 2 tablespoons peanut butter smooth
- 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.
Notes
- Preheat your griddle well before cooking to prevent sticking and ensure even browning.
- Soak dates in hot water for 15-30 minutes if your blender isn’t strong enough to fully puree them for the caramel sauce.
- Check that your baking powder is still active, as old baking powder can reduce pancake rise.
- Store leftover pancakes in the refrigerator for 3-4 days or freeze for up to 3 months; reheat in a toaster for convenience.
- Keep leftover peanut butter caramel sauce refrigerated in a sealed container for up to 1 week.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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