Peanut Butter Chocolate Chip Cookie Pancakes (Vegan, Gluten-free)

Peanut Butter Chocolate Chip Cookie Pancakes (Vegan, Gluten-free)

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:

  1. She wanted a quicker, easier pancake recipe that wouldn't take too long to put together.
  2. 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.

As always, all of my pancakes are naturally vegan, which means no eggs or dairy and they are also oil-free, with the exception of myย Gingersnap Pancakes.

Vegan Gluten-free Peanut Butter Chocolate Chip Pancakes.

Peanut Butter Chocolate Chip Cookie Pancakes

Yields 12-14

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!

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  • 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!


  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. 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.
  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 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.
  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 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.



  1. My mouth is open and ready…looks so good!!! And I love the standing up fork pic. So fun to do those!


      Thanks Sophia! Yeah-I do that often on my pics….did it with my Life Changing Pancakes and pasta dishes, etc. It is saying ” EAT ME” lol!!

      • What is the last ingredient in the caramel sauce? 1/8 teaspoon? I can’t wait to try this recipe! ๐Ÿ™‚


          Hi Vanessa! Sorry about that, I have updated it, it is salt! Let me know how they turn out!

  2. Dreamy!! I saw the caramel sauce yesterday and immediately thought of your gorgeous pancakes.
    Grade A breakfast Girl. Tell me does the syrup stay sticky when it cools down?
    I’m asking for another dessert idea I had for it.
    Pinning: )


      Thank you so much Angela! It’s not really sticky at all, just thick and creamy, but not as sticky as regular storebought caramel, for example!

      • Thanks Brandi. I was thinking of mixing it with a healthy dry cereal and pressing it into a pan like rice crispy treats. I’ll let you know how it goes but I’m thinking the flavors will be outstanding.
        Have a happy Easter!


          Omg YES girl! I think that would be fabulous. It gets really thick by the next day…almost fudge-like, just not quite as firm. But mixed with maybe coconut butter or a bit of hardening agent, that would work or maybe just as is and keep them in the fridge. That sounds delicious. I actually have several ideas of what to do with it myself!

  3. […] The reason for this recipe is more than just because we all want to devour it, there’s more to it. It’s the special topping on my Peanut Butter Chocolate Chip Cookie Pancakes….. […]

  4. Wonderful and delicious pancakes. A very Happy Holiday to you and yours Brandi.



  5. I’ll take a stack {or two!} — these are gorgeous! I love that you used oat flour — I’m considering using more gf oats on my blog too. I have been very sensitive to them in the past, but I think my sensitivities may be beginning to vanish {yay!}. I’m fairly certain these pancakes will knock the socks of off everyone though — I hope the person requesting these follows up to confirm how awesome they are and how much their family loved them, for surely these can’t be but LOVED.


      Thank you so much Audrey for your kind words!! The oat flour ratio to the potato starch ratio really is amazing and gives the most incredible texture!! I was so beyond thrilled!!! I can’t wait to hear what everybody overall think of these as well! I’ve eaten so many of them, it’s crazy!

  6. Sexy is the perfect word for these pancakes, Brandi! I’m in awe over how tall and fluffy they are! I’ve been drooling over the peanut butter caramel since you posted all the photos on social media. I need it in my life, pronto!

  7. OH MY gosh girl my mouth is actually watering!!! These pancakes look OUT OF THIS WORLD!! I cannot wait to try them. Getting my hands on some potato starch and trying these ASAP!

    I’m so intrigued and impressed by this magic gluten free flour combo you’ve invented. I can’t wait to see more recipes with it. I LOVE love love baking with oat flour but it does make baked goods quite dense by itself – I can’t wait to try your recipes with potato starch because these pancakes look SO damn fluffy and perfect! YUM!!


      You are sooo sweet Ceara, thank you friend!! Seriously, I’m thinking this will be my new go-to blend, it’s WAY lower in fat (which I’m trying believe it or not, lol) than my almond flour recipes and it gives better rise than the almond flour does AND obviously, it’s nut-free, so more peeps can make them! I just need to test it out in baking in the oven.
      I agree about oat flour alone, and even some baked goods, making them really dense which is why I’m normally against oat flour pancakes in the past….everytime I tried making them, they sucked and were disgustingly dense. But, practice practice and this day that I came up with it, I was just throwing darts and hoping for the best…I was AMAZED at the results. The key is adding starch to the oat flour, and the RIGHT RATIO….that offsets them being too gummy. They become fluffy and soft and just amazing. ๐Ÿ™‚

  8. Incredible my friend! I could devour these every morning!


      Thank you Rebecca! I wish I could, but that’d be too much, haha!

  9. I could polish off that stack of pancakes in NO time!

  10. Azu

    These pancakes look so good and decadent. Love the peanut butter caramel! Pinned!


      Thank you so much Azu!!

  11. Tried making these and they were absolutely delicious! I used all-purpose flour and ended up having to use about a cup of water to get the batter smooth enough to pour. I didn’t have any cookie cutters big enough for these so I just poured the batter straight onto the pan and then smoothed it out with a spoon and they held great shape! My non-vegan sister approved ๐Ÿ™‚ Definitely using this recipe again!


      Thank you so much Madi for the wonderful feedback! I’m so glad you loved them so much and even your non-vegan sister approved, yay! I just updated the recipe in the notes regarding the water….I had written it out wrong since I had only tested a half recipe with the all-purpose, so it’s fixed now, thank you for letting me know! Thank you for sharing your gorgeous photo on Instagram as well!

  12. So I just finished making these and mine don’t look like yours??? I followed the direction exact until I noticed the batter wasn’t pourable so I added a little almond milk but they didn’t cook in the middle? maybe my pan wasn’t hot enough? but when I turned up the pan the outside burned and inside still didn’t cook-
    maybe the extra liquid was too much my husband wondered if maybe they would cook better in the oven like a cookie? I will try again another day.
    thanks for sharing
    I love pancakes but haven’t found one that works well all the time.


      Hi Martha! Sounds like your pan was actually TOO hot which means your heat was too high. I have noted to keep it towards low because if the heat is too high, the bottom will burn before the inside has enough time to cook. It is better to have the heat towards low so they have enough time to cook through. Pancakes are something that you have to figure out the proper heat setting with your stove/pan, etc. Since there is only a few minutes to cook them (unlike an oven) you have to make sure your heat is correct. I’ve made this recipe 5 times, all versions and they are fluffy and cooked through everytime and the reader above had success as well. It sounds also, like you said, that you may have added too much liquid. The batter should be fairly thick, thicker than traditional pancake batter, but still spreadable with a spoon, but not straight up liquid. You don’t want to add too much liquid. I’ve updated that more specifically in the recipe. Also, as I’ve stated, they won’t be as fluffy without a cookie cutter, that is my trick to get them extra fluffy ๐Ÿ™‚ Hope those tips help and try again, they are worth it! Which flour combo did you try?

  13. Wow, these look and sound amazing! Peanut butter + chocolate + pancakes = HEAVEN!

  14. I could not have thought of a more perfect recipe for Easter brunch! We came home from church and I told hubby I had a surprise lunch for him (he had wanted to stop at IHOP ewww). I finally had bought potato starch and I had just ground some oats for oat flour the other day so I was ready! I followed your recipe exactly (including waiting 15 loooong minutes for the batter to rest) BUT instead of making individual pancakes, I poured the whole thing in a 9″ springform pan! (I got this idea from Robin @robinsveganlife) I baked it at 425 for 11 minutes, then 375 for another 8 minutes. I made the peanut butter caramel during the last 5 minutes of baking. OH.MY.GOSH!!!! These were amazing! Just like a warm, fluffy peanut butter cookie! The caramel put it over the top! I expected it to be super sweet but it really wasn’t, just perfectly balanced sweet. I really loved this recipe Brandi! Happy Easter to you and your family! Off to post picture on Instagram!


      Thank you so much for this amazing feedback Diana! I truly appreciate it and I love that you all enjoyed it so much and yes, the caramel just sends you straight into food heaven, haha! I love how you made it too!

  15. My word! These might be the sexiest pancakes I’ve ever seen. And I know that’s like a weird thing to say, but that was seriously the first thought that came to my mind! Yum!!


      Thank you so much Hannah! They ARE sexy, haha! ๐Ÿ™‚

  16. Oh my gosh, this is recipe is soooo good….the sauce totally makes these pancakes taste so delicious….i am in a sugar coma…thank you my friend….


      I’m so happy you loved these pancakes and the caramel so much Elilta!! I love the pancakes on their own, but yes, the caramel takes them over-the-top….which was the point of doing both per the request! I’m thrilled it met your expectations…makes me so happy!! Sugar coma….hahaha!

  17. Omg!! Your a Genius! You know how I am girl. I luv waffles especially yours! So healthy, moist, soft, delicious I’m gonna make more asap next week! !


      I’m so glad you loved these so much Tiffany and they sound wonderful as waffles too!

  18. […] Let’s start with something sweet. If you’re stumped on what to make for a Sunday breakfast today, I’d say you should look no further than these decadent, fluffy vegan and gluten free peanut butter chocolate chip pancakes from The Vegan 8. […]

  19. I just stumbled upon your blog today; and WOW am I glad that I did! I will definitely be a loyal reader from now on. Excellent recipes, photos, and writing!


      Awww thanks so much Liz! So happy you found me and thanks for the compliments!

  20. Oh my goodness these look amazing! Going to share this recipe with our nutrition team – they’ll love this recipe!


      Sounds wonderful, thank you so much! I appreciate that!

  21. OH. MY. WORD. These have my name all over them! Yum! I don’t have potato starch, but I have everything else! I want to try these, but I’m afraid I’d eat the whole batch. Ha ha.

  22. […] chip cookie pancake with peanut butter caramel (whoa, that was a mouthful!) whipped up by Brandi at The Vegan 8ย are “gluten free pancakes on steroids.” Instead of using 3-5 different flours to make […]

  23. These look amazing!!! Only problem is I can’t do potatoes :0( And the Gf flour (that I have, for my son) has potatoes in it also. Is there another sub for potato starch???


      Hi Jenny! Please see NOTES at the bottom of the recipe and I list a sub for potato starch. They won’t be AS fluffy, but they are still good, that is the best sub. Please let me know if you try them, thank you!

  24. These look so amazing and I am beyond excited to find a recipe that works almost entirely with my allergies… except I can’t use oats… do you have a suggestion for a sub? Sorghum? Thanks!


      Hi Katrina! Sorry for the delay! Hmmm, I definitely would not suggest sorghum, sorghum will give them a very off taste and completely affect the texture and make them crumbly. That is a tough one since the oat flour is the main flour ingredient. My best suggestion would be to try a pre-made gluten-free all purpose mix and hopefully that would work, but I have no idea what it would do to the texture. You could also try brown rice flour, but again, that will alter the taste and texture some. If you weren’t gluten-free, then I would suggest all purpose flour, so that is why I would say a pre-made gluten-free all purpose flour mix would probably produce the best results. Please let me know if you try it!

  25. […] PB cookie pancakes –ย recipe & photo credit The Vegan8 Blackberry Corn Muffinsย – recipe & photo credit Minimalist Baker […]

  26. I love these pancakes they are my go to pancakes. Brandi have you ever tried adding banana slices?


      Hi Shannon! So happy to hear these are you go-to pancakes! I don’t like bananas unfortunately, so I haven’t tried it, but I would imagine they would work…would definitely give them a more gooey center ๐Ÿ™‚

  27. […] (via Peanut Butter Chocolate Chip Cookie Pancakes with Peanut Butter Caramel (Vegan & GF) – The…) […]

  28. I’ve finally found the perfect pancakes! These pancakes are amazing and my favorite I’ve ever had. I made a bunch and froze them to eat on other days by just popping them in the toaster. They taste like soft peanut butter cookies. ๐Ÿ™‚ The BEST pancakes, ever! Thanks, Brandi! <3


      Thank you so much Jessica, so sweet of you to say that! I’m so happy these are perfect for you! We absolutely love them too! Thanks so much for leaving such wonderful feedback, I really appreciate it!

  29. Yum!! I was hankering for something aa little “meatier” for breakfast, and these hit the spot. Oats and peanut butter? Yes, please. ? Even the nay-sayers who didn’t want any ended up gobbling several servings. The mini Enjoy Life chips and your PB caramel syrup completed this decadent breakfast. This may just be our new Christmas breakfast tradition. Thanks, Brandi!


      I’m so happy to hear you loved these so much Colleen, that makes me thrilled! Thank you so much for leaving feedback, loved hearing it!

  30. OMG – I am totally drooling now… these look so amazing that I swear I can taste them already. Your recipes always make me lost for words (in the most awesome way).

  31. Looks like these are a winner! Definitely giving them a go soon, love that you offer so many options. ๐Ÿ™‚

  32. I made these pancakes last weekend and they were so so good!!! They were so soft and fluffy and you can’t beat the peanut butter chocolate combo! We gobbled these up so fast and I’ll definitely be making them again!


      SO happy to hear that, thank you so much for the feedback Carolyn! Loved your pic on IG too!

  33. My stomach started rumbling when I saw this post. These look so good, and fluffy! Well done, Brandi. ๐Ÿ™‚

  34. These look great! And I bet the oats help prevent the blood sugar crash I get from all flour pancakes

  35. I’m very new to GF cooking, so haven’t had much experience. I saw the note that you can sub cornstarch, but could I also sub arrowroot, or would that change it too much? Thanks!


      I really think arrowroot would make them too gooey/undercooked in the center. Potato starch really is the best option for pancakes for the best texture result, followed by cornstarch. You could try arrowroot if you want, but just know it’s not my best suggestion. Let me know if you try it!

  36. This must be heaven on a plate, can’t wait to try them โค

  37. These were amazing!! Being a huge pancake fan, I have struggled finding ” the recipe “, as many vegan options have had bland taste, shitty consistency. These were yum! I had to make my own applesauce (4 apples chopped and peeled, then boiled with 3/4) and used cornstarch and worked out perfect! I have photos on my vegan Instagram @wannabeevegiee



      Wow, thank you so much for such amazing feedback Lily! I’m so happy to read it and thank you for sharing your pic on Instagram!

  38. Any idea if these could be made into waffles using a waffle iron????? That would just be AMAZING!!!


      Hi Megan! Yes, I think so! My other pancake recipes work, so these should too, just make sure to spray the waffle maker. Let me know how they turn out!

  39. The pancakes are fabulous! Absolutely no argument there! But can we please talk caramel for a minute? Not only is your peanut butter caramel incredible on these flapjacks, but it is mouthwatering on top of your dark chocolate ice cream recipe. I have also exchanged the peanut butter for my homemade cashew butter (thanks again for the easy recipe), and use that caramel on just about everything! I truly appreciate you giving us recipes that allow us to extend our cooking explorations, Brandi. I was just sharing my excitement for all of your recipes with a few of my colleagues and some of my students. Even my principal has come to appreciate my love for your recipes, as he eagerly awaits the days when I bring in your 4-ingredient peanut butter cookies. ? Keep ’em coming!


      Awww Colleen I don’t know how I missed this comment, but thank YOU so much for such a sweet and kind comment! It means so much to me to read it. I’m so thrilled you love these pancakes, the caramel and the ice cream and recipes in general. It really brightens my day to hear that, so thank you!

  40. These are my new favorite pancakes!


      So happy to hear that Ethan, thank you so much for the feedback!

  41. When do I add the chocolate chips?


      Hi Lynn, after adding the wet ingredients and mixing all of the batter. So sorry about that, looks like I forgot that step, fixed now!

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