Peanut Butter Chocolate Pancakes (w/ Gluten-Free and Vegan Options)

Name: Peanut Butter Chocolate Pancakes (w/ Gluten-Free and Vegan Options)
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 3
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 59 milliliters cocoa powder; 2 Tbsps packed brown sugar or coconut sugar; 237 milliliters 8-ounce container So Delicious Dairy Free Chocolate Coconut Milk Beverage; 3 servings Additional non-dairy milk (I used coconut milk beverage) or water, as needed; 79 milliliters dairy-free chocolate chips; 1 egg or 1/2 tablespoon egg replacer + 1 tablespoon warm water; 237 milliliters all-purpose flour (see below for the gluten-free flour blend I used); 5 Tbsps maple syrup, divided; 0 teaspoons salt; 4 Tbsps lightly salted peanut butter or sunflower seed butter (for nut-free), divided; 1 teaspoon vanilla extract

Peanut Butter Chocolate Pancakes (w/ Gluten-Free and Vegan Options) might be just the morn meal you are searching for. Watching your figure? This gluten free and vegetarian recipe has 689 calories, 21g of protein, and 30g of fat per serving. This recipe serves 3. Many people made this recipe, and 907 would say it hit the spot. Head to the store and pick up dairy-free chocolate chips, cocoa powder, coconut sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Whisk the flour, cocoa, baking powder, and salt in a small bowl until well combined.In a mixing bowl, blend the egg or egg replacer, 2 tablespoons of the peanut or sunflower seed butter, the sugar, 2 tablespoons of the maple syrup, and the vanilla, until smooth. On low speed, blend in the chocolate milk beverage.

Ingredients you will need

Sunflower Seed Butter

Chocolate Milk

Baking Powder

Egg Replacer

Maple Syrup

Drink

Vanilla

Peanuts

Cocoa Powder

All Purpose Flour

Sugar

Salt

Egg

Equipment you will use

Mixing Bowl

Whisk

Whisk the flour mix into the mixing bowl until mostly combined, a few small lumps are okay.

Ingredients you will need

Flour Mix

Equipment you will use

Mixing Bowl

Whisk

Let sit for 15 to 20 minutes while you preheat a griddle or skillet over medium-high heat.While that is preheating, whisk the remaining 2 tablespoons of peanut butter or sunflower seed butter with the remaining 3 tablespoons of maple syrup. If your nut or seed butter isn’t salted, add a couple pinches of salt. Thin with a little non-dairy milk alternative (vanilla works nicely) or water to reach your desired consistency (I like it thick).

Ingredients you will need

Seed Butter

Milk Substitute

Peanut Butter

Maple Syrup

Vanilla

Water

Salt

Equipment you will use

Frying Pan

Whisk

Add it very slowly, as this can thin out rather quickly. Set aside.Once hot, grease the griddle with a little oil or margarine (I used coconut oil), and pour about a scant 1/4 cup of the batter per pancake. Note that I like these a little cakey, but if your batter is too thick to pour, thin it with a little extra non-dairy milk alternative or water as needed. Cook the pancakes for about 3 to 5 minutes, or until they start to look dry around the edges. Flip and cook for 2 to 3 minutes more.

Ingredients you will need

Milk Substitute

Coconut Oil