It’s always a good Tuesday when it involved pancakes!! I used to not be a fan of pancakes – crazy, right?! The problem was that they lacked nutrition and made me feel sick to my stomach within the hour and then hungry again within the next 2 hours. Since I’ve learned to make healthy pancakes that are packed with nutrition, I’ve grown to enjoy them a lot more. For one, you can use one bowl, so the cleanup isn’t bad. Secondly, you can freeze them and eat later for a quick and healthy breakfast or snack. Another thing I love about pancakes? Variety.
Lately, I haven’t been able to make pancakes without throwing in some peanut butter and chocolate. Who doesn’t love peanut butter and chocolate? Crazy people. That’s who. I’ll admit, it’s no Reese’s Peanut Butter Cup, but it’s delicious nonetheless.
VEGAN CHOCOLATE PEANUT BUTTER PANCAKES
I started out with some Mickey Mouse pancakes to get me in the pancake spirit, they were delightful. So I jotted down some recipe information and tested the recipe out for a second time to make sure it was ready for y’all and I do believe it is!
One tip for pancakes on the skillet: Low heat. I made that mistake at first and they turned out a little burnt and gooey inside. Obviously, I should have thought about that, but for some reason I didn’t. When I adjusted the heat, they turned out great!
Vegan Chocolate Peanut Butter Pancakes
- 1 Flax Egg (1 tbsp Flax Meal + 2.5 tbsp water)
- 1 tbsp apple sauce
- 1 tbsp maple syrup
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1¼ cup almond milk
- ¼ cup whole wheat pastry flour
- ¾ cup oat flour
- ½ cup quick oats
- spoon full of peanut butter
- 3 tsp cocoa powder, loosely measured
- Make flax egg in bowl and set aside for 2 minutes.
- Whisk in applesauce, maple syrup, baking powder, baking soda, and sea salt.
- Whisk in almond milk.
- Stir in whole wheat pastry flour, oat flour, and quick oats.
- Stir in peanut butter and cocoa powder. Be sure not to work the batter too much.
- Set batter aside for 5-10 minutes to thicken up and settle.
- Lightly heat the pan and flip when you see the edges cooked and the batter bubble.
- I like to flatten my spatula against the pancake to help thin them out, but that's subject to preference.
- Serve with vegan butter and maple syrup! Enjoy!
**This recipe was adapted from Minimalist Baker’s Whole Grain Vegan Pancakes
This food blogging is no joke. One of my resolutions is to post more recipes. I have a lot of admiration for food bloggers out there because it takes a lot of dedication and hard work to get a recipe post ready to submit. I look forward to learning more about this side of blogging – food photography (obviously, I need some work!), recipe building, recipe testing, recipe writing, and so much more! I just added the easy recipe wordpress plugin and it helps create a clean look to the recipe. There is so much more for me to learn and improve on – I’m very excited about it!
Let me know if you give these pancakes a try!
Linking Up with: Tuesday’s Recipe Swap, Two Cup Tuesday, Try a New Recipe Tuesday, and Tasty Tuesday
