Vegan Gluten-free Peanut Butter Chocolate Chip Pancakes. These are to-die-for peanut butter vegan pancakes that taste like cookies. They are the best, fluffy pancakes while being oil-free.
Finally a vegan, gluten-free and oil-free pancake that rivals any egg and butter-filled pancake. These are seriously soft, fluffy, light and downright delicious. Make these for friends and family. They won’t believe you that they are healthy!
* 1 1/2 cups (180 g) oat flour (see NOTES for subs)
* 1/4 cup (40 g) potato starch, not the same as potato flour (see NOTES below regarding sub)
* 1 tablespoon + 1 teaspoon (20 g) baking powder
* 1/2 teaspoon (3 g) fine sea salt
* 1/4 cup + 2 tablespoons (96 g)peanut butter (or use almond butter and it’s 113 g, almond butter will make them more tender)
* 1/4 cup + 2 tablespoons (135 g) pure maple syrup
* 3/4 cup (188 g) unsweetened applesauce
* 1/2-3/4 cup (116 g) water (if using almond butter it is only 1/2 cup, but with peanut butter or the all-purpose flour version, you may need up to 3/4 cup. The batter should be thick and smooth, but still slightly pour-able, not runny)
* 1 tablespoon (15 g) vanilla extract
* 1/4 cup (50 g) mini dairy-free chocolate chips
* Peanut Butter Caramel
* 1/2 cup pure maple syrup (120 mL)
* 1/4 cup creamy peanut butter (64 g, mine only has added salt)
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt if your peanut butter doesn’t have any
* Note: This recipe makes a large batch of big pancakes, so don’t be alarmed by the amount of sweetener, but these are a cookie pancake and sweeter than traditional pancakes. If you don’t want a large batch, just make half of the recipe. If you want them less sweet, just replace a couple of the tablespoons of syrup with some plant milk.
* Note 2: If you are pressed for time, guess what, these can be made as muffins also! I have only tested them with the all-purpose flour so far. Pour about a 1/4 cup into baking liners (about 2/3 full) and bake them at 350 for about 20 minutes, or when a toothpick is clean. Let them cool 10-15 minutes, as they will be too tender and fragile to eat while warm. Enjoy!
1. Be sure to follow these directions for your perfect pancake. This batter takes just minutes to throw together. If you grind your own oat flour at home, make sure it is finely ground and not chunky, otherwise the pancake texture will not turn out right. I always use gluten-free quick cooking oats because they grind up really fine.
2. Add the oat flour (or all purpose flour-see note below), potato starch (or cornstarch-see note below), baking powder and salt to a large bowl and whisk really well to make sure there are no lumps.
3. In a separate medium bowl, combine the peanut butter, syrup, applesauce, water and vanilla and whisk until completely smooth with no bits of peanut butter remaining. Slightly warm your nut butter if it’s been in the fridge prior to measuring, so it is completely smooth. Also, make sure when measuring the nut butter and applesauce that you level off from the cups/tablespoons with your finger to get the accurate measurement and result in the pancakes.
4. Slowly pour the liquids into the dry ingredients while whisking. Add the chocolate chips. Once all incorporated, stop mixing. The batter should be thick and smooth, but still slightly pour-able, not runny, similar to muffin batter. If you add too much liquid, your pancakes will be flat. Important to now let the batter sit 10-15 minutes to let the baking powder react and absorb the other ingredients, this will make a difference in how your pancakes cook and fluff up, trust me. While the batter is sitting, begin heating up your small pan, you need it hot before adding the batter. Turn the heat medium-low, closer to low. Let your pan heat up for 10 minutes.
5. For extra fluffy pancakes, I use a 4.5 inch round cookie cutter. You will get 8 large pancakes this way (using 1/3 measuring cup). It truly makes a perfect, fluffy round and evenly-cooked pancake. You don’t have to do this, but please know that your pancakes will not look quite as fluffy as in the photos without a cookie cutter. If you make more traditional medium size pancakes, you should get 12-14 pancakes, using a 1/4 measuring cup. Pour the batter in and immediately smooth out the top with the back of a spoon (if using the cookie cutter). Let it cook for 3-4 minutes or until the sides have started to dry up, you don’t want to flip it too soon or they won’t cook all the way through. Make sure your heat is closest to low so the insides cook through, otherwise the bottoms will cook too fast before the inside cooks. Don’t flip over until the edges have dried up. Using tongs (cookie cutter will be hot!) gently slide it off and flip them over carefully with a thin metal spatula. Cook another minute or so on the opposite side. Turn down the heat if they are cooking too fast. They start to cook faster the longer the pan is heated.
6. Repeat with each pancake. Tip: To save time, I use 2 small pans and cook 2 at a time and it goes much faster. I prefer cooking on a pan and not a griddle, just because I like the fluffy results better. You can keep the pancakes warm in a slightly heated oven and then turn off the oven after adding the pancakes.
7. For the caramel: add all of the ingredients to a small sauce pan and turn the heat to medium. Whisk until smooth and combined. Once the mixture starts to bubble, let it cook for about a minute just until it starts to thicken, that’s it! Don’t cook it too long or it will get overly thick. This will give the most amazing, thick caramel texture. For the pancakes though, I then thinned out the caramel a bit with some water afterwards so they would drizzle easily. You can choose to do this or not or just serve them with syrup. Honestly, these taste amazing without any topping at all!
8. Note: this caramel will thicken even more as it sits, so just gently reheat it or add some plant milk to thin it out some, if desired.
Vegan, gluten-free, oil-free. You can make these nut-free by subbing the peanut butter for sunbutter. I have also made these with almond butter and they are just as delicious, just slightly more fragile since it’s less sticky than peanut butter. To make these with regular all-purpose flour: Omit the potato starch and instead of using 1 1/2 cups oat flour, you will only be using 1 1/4 cups all-purpose flour (180 g). All the remaining ingredients are the same. The batter should be thick similar to a muffin batter and thicker than a traditional liquid pancake batter. It should be spreadable with a spoon when you add it to the pan. I do not suggest subbing the potato starch for cornstarch, as the result wasn’t as fluffy or cooked through. However, they were still delicious, just not the perfect fluffy texture that the potato starch gives, so really try to use that. If you choose to use cornstarch, it is the same amount as the potato starch. If your batter is a little thin, just add a tiny bit more starch. If it’s too thick, just add a tiny bit more water.