Let’s get one thing straight. These pancakes may be healthier than they actually appear, but they aren’t health food. So put away your calorie rulers and speculative eye and let’s get on with this dang thing.
What we have here is peanut butter cup-inspired pancakes. Then we put an actual homemade peanut butter cup on top and eat the whole stack, because life is short and we love chocolate, peanut butter and breakfast. What more explanation do you need?
This recipe is gluten free and vegan but can be customized to suit your needs and preferences. Oat flour and my go-to GF flour blend keep the gluten devils at bay, but I honestly think all purpose or whole wheat pastry would make these a tad bit fluffier.
If you don’t want a flax egg, don’t know what it is, or simply don’t believe in it (like John), omit it and use a chicken egg instead. This is your pancake arena, rule it how you will.
Now, onto more important things: what do they taste like?
The pancakes themselves aren’t overly sweet but have the perfect hint of chocolate and peanut butter. The outer ring is infused with cocoa powder, and the inner ring is all about the peanut butter.
Because these are gluten free they don’t take on that traditional “fluffy” pancake texture, but if you’ve been around here long enough you know I’m OK with that. In fact, I almost prefer a thick, dense, fudgy pancake. There’s a time and a place for fluffy pancakes. This is not it.
Can we just talk about how insanely sexy these pancakes are!? You MUST, and I mean must top them with an actual peanut butter cup. It 100% makes it.
I made mine following Sprouted Kitchen’s famous dark chocolate almond butter cups, only subbed peanut butter, and I highly recommend you do the same. They’re so, so good and get all melty, steamy and gooey on top of the cakes. It’s like frosting on a pancake. Who doesn’t want frosting on a pancake, really?
You, raising your hand, get out of here. More pancakes for the rest of us! Enjoy.
- 1 flax egg (1 Tbsp flaxseed meal + 2 Tbsp water) or chicken egg
- 1 Tbsp coconut oil, melted
- ½ tsp pure vanilla extract
- 3/4 – 1 cup unsweetened vanilla almond milk*
- 2-3 Tbsp agave nectar (or maple syrup/honey for non-vegan), depending on preferred sweetness
- 1 tsp baking powder
- ½ tsp baking soda
- 1 heaping Tbsp natural salted peanut butter (crunchy or creamy)
- pinch salt
- ½ cup finely ground oat flour
- ¼ cup gluten free all purpose flour (my blend) or sub whole wheat or all purpose
- 2 Tbsp unsweetened cocoa powder
- TOPPINGS: Homemade Peanut or Almond Butter Cup OR 3 Tbsp semisweet chocolate chips (non-dairy for vegan), divided
- Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
- To a large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted coconut oil, agave nectar (or honey/maple syrup), baking soda, baking powder, salt, vanilla extract and whisk to combine. Add almond milk and whisk again until well combined.
- Next add oat and gluten free flour and stir until just combined. Taste and see if it needs more agave. I added a bit more.
- Divide batter in half and add cocoa powder to one bowl and peanut butter to the other. Mix until just combined. Add more almond milk if too thick (see note).
- Once the griddle is hot, lightly grease and spoon on scant 1/4 cup measure of chocolate batter, then scant 1/4 cup of peanut butter in the center. Cook until the edges appear dry and bubbles form on top, then carefully flip. Cook for another 2-ish minutes on the other side. Will make 5-6 pancakes.
- Divide between two serving plates and top with a peanut butter cup split in half or a Tbsp or two dark chocolate chips.
- Dig in and enjoy. Will reheat fine in the microwave the next day.
nutrition information is a rough estimate for 2 pancakes each with 1/2 a peanut butter cup.