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, yet, soft and moist.
Well, hi there you tall, sexy stack of fluffy vegan peanut butter chocolate chip pancakes with gooey caramel dripping down your sides. Nice to meet you.
If you didn't already see yesterday's 3 Ingredient Peanut Butter Caramel post, these are the beauties I've been teasing everybody with on social media. These are gluten-free pancakes on steroids. The most delicious vegan peanut butter pancakes. I am reinventing how easy and delicious gluten-free pancakes are and how few ingredients you really need. It's not hard to find gluten-free pancakes around, but they usually require 3-5 different flours to make them. Not anymore.
I posted a sneak peak of these pancakes a few weeks ago on Instagram talking about my new "magic flour" combo I came up with. Not only does it give an amazing texture, it is ONLY 2 ingredients. What?! Oat flour and potato starch, yup, that's where it's at. That's all you need! It's all about the right ratios and then the proper liquids to go with it.
Want in on a little secret to fabulous, fluffy pancakes? A bit of potato starch and a round cookie cutter. Starch solves the dense problem that so many vegan/gluten-free pancakes have and a cookie cutter keeps the batter cooking evenly and within the small area. This forces the pancakes to cook and rise and fluff. This is the secret to how I make them this way and it all started with my Life Changing Pancakes.
My normal go-to flour combo is my almond flour and potato starch combo. It is the magic in my Sweet Potato Cinnamon Muffins and my Grain-free Cranberry Bundt Cake. It is amazing and gives tons of moisture and lightness and fluffiness. However, those recipes never work for all of my readers who can't have almond flour/nuts.
This new flour combo solves that. I love that it is nut-free, so it will probably be my new go-to flour. And while I'm using peanut butter in this recipe, you could easily swap out for sunbutter or even tahini (?) to make it totally a nut-free recipe.
These are sweeter than your traditional pancake, hence the cookie part of the title. They literally will remind you of a peanut butter chocolate chip cookie, but in soft pancake form. Oh yeah baby.
You readers are the pep in my step. I have been getting lots of specific requests lately for recipes, both by email, on my blog comments and even on social media. I'm keeping quite the list to get to as many as I can. This recipe is the result of a reader who wrote me. She stated that while she LOVED my Life Changing Pancakes, she had 2 requests:
She wanted a quicker, easier pancake recipe that wouldn't take too long to put together.
She wanted it not to be your average pancake recipe, but over-the-top to really WOW her family and guests!
Well my dear, I think I have filled your requests....and hopefully the rest of you readers too. I know I can't please everybody 100%, but this batter takes just minutes to whip up, can be made nut-free, are gluten-free, oil-free, just 8 ingredients and taste like pure HEAVEN.
Not only did I create this amazing gluten-free pancake recipe, I also tested 3 versions for you all, so anybody can make them! Come on, you know I'm your best bud now. I highly recommend the main version with the potato starch and oat flour, but the all purpose ones are damn good too.
These take just about 10 minutes to throw together the batter. Super easy and fast.
The over-the-top part you ask? Well, that would be the fact that they taste like cookies, but even more so, the peanut butter caramel. This stuff is legit you guys. Dangerously legit.
Slather those bad boys in some peanut butter caramel....
So, now that I've shared how I came up with these bad boys. Get in yo kitchen and make some of these amazing Vegan Gluten-free Peanut Butter Chocolate Chip Pancakes and leave feedback below and star rate it!! You can also snap a pic if you like and tag me on Instagram at #thevegan8! Happy pancake eating!
Want some more pancake porn? Be sure to try these other amazing vegan pancakes.
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 oat flour (180 g, see NOTES below for making with regular all-purpose)
1/4 cup potato starch, not the same as potato flour (40 g, see NOTES below regarding sub)
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 cup + 2 tablespoons peanut butter (96 g, almond butter or sunbutter will also work, but will make them slightly tender)
1/4 cup + 2 tablespoons pure maple syrup (90 mL)
3/4 cup unsweetened applesauce
3/4 cup water
1 tablespoon vanilla extract
1/4 cup mini dairy-free chocolate chips (50 g, or you can use blueberries and those are delicious too!)
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!
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.
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.
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.
Slowly pour the liquids into the dry ingredients while whisking. Add the chocolate chips. Once all incorporated, stop mixing. You don't want to overmix or it will make the batter overly thick and stiff. The batter should be thick, thicker than traditional pancake batter, similar to a muffin batter. It should be spreadable with a spoon, but not too liquidy. 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, closest to low. Let your pan heat up for 10 minutes.
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 be 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 (is 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 2-3 minutes 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.
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 results better. You can keep the pancakes warm in a slightly heated oven and then turn off the oven after adding the pancakes.
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!
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.
Hi! I'm Brandi, a wife and mom behind this blog who healed her husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper and water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!