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Vegan Peanut Butter Pancakes w/ Peanut Butter Caramel
5 from 20 votes

Vegan Peanut Butter Pancakes w/ Peanut Butter Caramel

These vegan peanut butter pancakes combine oat flour, chia seeds, and peanut butter for a thick, fluffy texture and nutty flavor. The batter uses curdled soy milk for binding, while applesauce adds moisture. An optional peanut butter caramel sauce made from dates and cinnamon offers a rich, natural sweetness that complements the pancakes. Cooking on a hot griddle develops golden edges and tender centers for a satisfying breakfast.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 10 pancakes
Calories: 140 kcal
Course: Breakfast
Cuisine: French, American, Canadian

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

    Cup of Yum
  1. 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.
  2. Preheat your nonstick griddle over medium heat.
  3. 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.
  4. 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.
  5. 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.
  6. Cook for 4-5 minutes until golden and then flip them, and cook for another 3-4 more minutes until cooked through.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 10 pancakes

Amount Per Serving

Calories 140

% 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.