Vegan Gluten-free Peanut Butter Chocolate Chip Pancakes. These are oil-free, fluffy, light and gluten-free. They will remind you of a chocolate chip cookie!
These Vegan Peanut Butter Chocolate Chip Pancakes are to die for, like totally legit.
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. The most delicious vegan peanut butter chocolate chip pancakes. It’s not hard to find gluten-free vegan pancakes around, however, they usually require 3-5 different flours to make them.
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 starch, yup, that’s where it’s at. That’s all you need!
HOW TO MAKE FLUFFY VEGAN PEANUT BUTTER CHOCOLATE CHIP PANCAKES?
Want in on a little secret to fabulous, fluffy pancakes? A bit of potato starch and a round cookie cutter. The cookie cutter 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 Vegan Sweet Potato Pancakes.
My normal go-to flour combo is my almond flour and starch combo. It is a classic combo I came up with awhile back. 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.
These are sweeter than your traditional pancake, hence the cookie part of the title. These literally will remind you of a peanut butter chocolate chip cookie, but in soft pancake form.
If you are looking for a special breakfast, then you must try these Vegan Peanut Butter Chocolate Chip Pancakes. Reason being, the 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.
I also tested 3 versions for you all, so anybody can make them!
You must top these Vegan Peanut Butter Chocolate Chip Pancakes with peanut butter caramel.
OTHER VEGAN PANCAKE RECIPES TO TRY:
- Best Vegan Fluffy Pancakes
- Fluffy Vegan Blueberry Pancakes
- Vegan Sweet Potato Pancakes
- Vegan Pumpkin Spice Latte Pancakes
Peanut Butter Chocolate Chip Cookie Pancakes
- 1 1/2 cups (192g) oat flour (see NOTES for subs)
- 1/4 cup (40g) potato starch
- 1 tablespoon + 1 teaspoon baking powder
- 1/2 teaspoon (3g) alt
- 1/4 cup + 2 tablespoons (96g) peanut butter (or use almond butter and it's 113 g, almond butter will make them more tender)
- 1/4 cup + 2 tablespoons (135g) pure maple syrup
- 3/4 cup (180g) unsweetened applesauce
- 1/2-3/4 cup 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)
- 1 tablespoon (15g) vanilla extract
- 1/4 cup (50g) mini dairy-free chocolate chips
PEANUT BUTTER CARAMEL
- 1/2 cup (120g) pure maple syrup
- 1/4 cup (64g) creamy peanut butter-mine has added salt
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt if your peanut butter doesn't have any
- I use this scale.
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. Pour the liquids into the dry ingredients while whisking. Add the chocolate chips.
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 (while you heat up the pan) 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 pan over medium-low, closer to low.
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.
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 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.
Nut-free: sub with 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 with regular all-purpose flour: Omit the potato starch and use the same weight amount of all-purpose flour (192g).