Peanut Butter Chocolate Pancakes (Gluten-Free & Vegan Options)
Try this Peanut Butter Chocolate Pancakes recipe, or contribute your own.
Try this Peanut Butter Chocolate Pancakes recipe, or contribute your own.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1-1/2 teaspoons baking powder
- 1/4 cup cocoa powder
- 1 cup all-purpose flour (see below for the gluten-free f
- 1 egg or 1/2 tablespoon egg replacer + 1 tablespoon
- 4 tablespoons lightly salted peanut butter or sunflower seed but divided
- 2 tablespoons packed brown sugar or coconut sugar
- 5 tablespoons maple syrup divided
- 1 8- ounce container (1 cup) so delicious dairy free chocolat
- additional non-dairy milk (i used coconut milk bev as needed
- 1/3 to 1/2 cup dairy-free chocolate chips
- Carbohydrate 6.89120337910899 g
- Cholesterol 0 mg
- Fat 0.280535990381408 g
- Fiber 0.25668604570812 g
- Protein 0.462502563828541 g
- Saturated Fat 0.16532857443203 g
- Serving Size 1 1 pancakes (about 3 servings) (9g)
- Sodium 35.0927873400315 mg
- Sugar 6.63451733340087 g
- Trans Fat 0.0128471583699827 g
- Calories 32 calories
Step-by-step
- 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.
- Whisk the flour mix into the mixing bowl until mostly combined, a few small lumps are okay.
- 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).
- 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 ¾ 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.
- Serve each stack topped with a drizzle of the peanut butter maple syrup and a small handful of chocolate chips.
My Weekend Pancake Adventure: A Delicious Escape
Weekends are precious. They're the time I carve out for myself, away from the hustle and bustle of my work as a fitness model. After a week of intense training and healthy eating (which I love, don't get me wrong!), I often crave a little indulgence. This past Saturday, that indulgence came in the form of these unbelievably decadent peanut butter chocolate pancakes. Now, I'm a firm believer in balance, and these aren't exactly a "clean-eating" recipe, but they are a perfect example of how to treat yourself without completely derailing your healthy lifestyle.
The key for me is moderation and making smart choices within my treat. I opted for a gluten-free and mostly vegan version, swapping out regular flour and eggs for healthier alternatives. The result? A pancake that's rich, fluffy, and still manages to leave me feeling good. It's all about finding that sweet spot between satisfaction and guilt-free enjoyment. This recipe became my go-to weekend brunch, and the process of making them is almost meditative. The aroma alone fills the kitchen with warmth and a sense of calm, a perfect start to a relaxing day.
The Magic of Making Pancakes:
Making pancakes isn’t just about following a recipe; it’s about the process. The gentle whisking, the satisfying sizzle on the griddle, the way the batter transforms into golden-brown discs – it's therapeutic. The smell alone is enough to make anyone’s mouth water, and that's even before adding the toppings. This particular recipe has got it all: it's simple enough for a busy weekday, yet elegant and delicious enough for a special occasion. The versatility is another plus; you can easily adjust the recipe to fit your dietary preferences. Want to make it even healthier? Swap the brown sugar for a natural sweetener like maple syrup, or add some extra fruit or berries for a vitamin boost.
Beyond the Recipe: A Weekend Ritual
This isn't just a pancake recipe; it’s become a part of my weekend ritual. After a morning workout, nothing beats the comforting feeling of enjoying a stack of these pancakes. The rich, nutty flavor of the peanut butter blends perfectly with the dark chocolate, creating a harmony that keeps me coming back for more. It's a moment of self-care, a small act of indulgence that fuels my mind and body, helping me start the week feeling refreshed and ready to conquer new fitness goals.
I often find myself sharing these pancakes with friends and family, too. The simple act of cooking and sharing food is a fundamental part of my life, a way to connect with loved ones and create lasting memories. And honestly, who can resist the irresistible aroma of freshly made pancakes? They're a universal language of comfort and joy.
So, whether you're a fitness enthusiast like me, a busy professional juggling multiple responsibilities, or simply someone who appreciates a good pancake, I highly recommend giving this recipe a try. It’s more than just a meal; it’s a small piece of happiness, a perfect way to celebrate the simple joys of life. And remember, balance is key. Enjoy these delicious pancakes, but don't forget to stay active and nourish your body with healthy choices throughout the week!
