These Vegan Chocolate Peanut Butter Pancakes are fluffy, moist and super easy to make. I make a version of these every weekend and mix up the toppings, whilst the name sounds indulgent my version is healthy and wholesome.
Ingredients Chocolate Pancakes 1 cup (140g) all-purpose flour
1 1/2 teaspoons baking powder
pinch of salt
2 tablespoons cacao powder
1 tablespoon maple syrup (optional)
3/4 cup unsweetened plant-based milk
Oil of vegan butter for cooking
Peanut Butter Sauce and Toppings 2 tablespoons PB2 powder (or natural peanut butter)
1/4 cup hot water (if using PB2 use cold if peanut butter use hot)
1 tablespoon maple syrup
1 tbsp shredded coconut
1 tsp cacao nibs
1/4 cup salted peanuts
Add the flour, baking powder, cacao powder and salt in a mixing bowl, give it a quick whisk. Add in the syrup and plant-based milk. Whisk until incorporated. Let it sit for a few minutes.
Meanwhile, prepare the peanut butter sauce. In a bowl, whisk the peanut butter with hot water or PB2 with cold water until you reach your desired runny consistency.
Back to the pancakes, spray a pan with oil and heat it up to medium to low heat. Add a small ladle of pancake batter. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes.
Now, stack the pancakes, drizzle peanut butter sauce on top and add the cacao nibs, peanuts, coconut and as much syrup as you like. Enjoy!
**I don't put syrup in my pancakes I like to drizzle it on top after. **Use PB2 for the low fat version of these **You can use cocoa powder instead of cacao powder