Peanut Butter Cup Pancakes (Vegan + Gluten Free)

Peanut Butter Cup Pancakes Recipe | Minimalist Baker

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.

Peanut Butter Cup Pancakes | vegan gluten free

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?

Peanut Butter Cup Pancakes! Healthy, Gluten Free & VeganPBCup pancakes | minimalistbaker

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.

Gluten Free Vegan Peanut Butter Cup Pancakes

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.

Peanut Butter Cup Pancakes!Peanut Butter Cup Pancakes | Minimalist Baker

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.

Chocolate Peanut Butter Cup Pancakes | minimalistbaker.com

5.0 from 6 reviews
Peanut Butter Cup Pancakes (Vegan + Gluten Free)
 
Prep time
Cook time
Total time
 
Peanut butter cup-inspired pancakes with a chocolate rim and peanut butter center. Vegan, gluten free and ooey gooey delicious.
Author:
Recipe type: Breakfast
Cuisine: Gluten Free, Vegan
Serves: 2
Ingredients
  • 1 flax egg 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
Instructions
  1. 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.
  2. 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 (starting with 3/4 cup and adding a touch more if needed) and whisk again until well combined.
  3. 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.
  4. 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 PB made it too thick. You want a pourable batter that's not "gloppy."
  5. 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.
  6. Divide between two serving plates and top with a peanut butter cup split in half or a Tbsp or two dark chocolate chips.
  7. Dig in and enjoy. Will reheat fine in the microwave the next day.
Nutrition Information
Serving size: 2 pancakes Calories: 517 Fat: 25 g Carbohydrates: 66 g Sugar: 23 g Sodium: 241 mg Fiber: 11 g Protein: 13 g

nutrition information is a rough estimate for 2 pancakes each with 1/2  a peanut butter cup.

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Comments

  1. Taylor says

    Omg. Perfection. I don’t know how you manage to make healthy food seem decadent, but you sure do have a gift! These pancakes will be meeting my face in the near future.

  2. says

    If I were to steal just one candy out of my daughter’s Halloween bag or Easter basket, it would always have to be a peanut butter cup. So in that case if you’re gonna indulge you might as well make it count. These look like they are definitely worth it!!!

  3. Cara says

    I made these this past weekend and they were delicious…a couple notes/ideas that worked…I actually used sunnut butter because that’s what I had and it worked well. My batter came out really thin and runny so I added 1/4 cup teff flour and that also worked great.

    thanks for all your great recipes and ideas!!

  4. says

    I just stumbled across your blog via The Kitchn and want to say that I love the minimalist concept! I am also a huge pancake fan (probably too many recipes on my blog), and your recipes look so creative and delicious. Looking forward to trying some!

  5. says

    These were so fun to make! My 2-year-old and I are scarfing them up as I type. Thank you for such a fabulous recipe that works around our crazy food allergies yet tastes totally decadent!

  6. Ethel says

    Very tasty – thank you! I used 3/4 c. milk and the full 3T of agave. After somewhat burning the first two pancakes because I couldn’t tell when they were cooked due to the batter already being so dark, I made the rest starting with the peanut butter batter and putting the chocolate in the middle. Just an idea!

  7. Fran says

    These just make me want to cry with longing. I’ve suffered an eating disorder for the last 10+ years and would give anything to make these and just have one bite. Beautiful photographs. Pinned for my one-day. :-)

  8. Celeste says

    Hiya! Awesome recipe. I was wondering why there is an * next to the almond milk. I can’t find the note on it. If you could reply to let me know I would really appreciate it! :) x

    • says

      Celeste, it’s updated! I remember I originally put that there because it pertains to how much you add while preparing the batter. I’ve included notes in the instructions now. Thanks!

  9. Betsy says

    Dana,

    I am in love with these- already dreaming about the moment when I get to take a bite! What do you think of cocunt flour instead of gf flour? Do you do much with coconut flour? Can I use almond butter instead of peanut butter?

    Thanks,

    Betsy

    • Dana Shultz says

      Yes! Just use less since it’s mega absorbent. Hope that helps! and yes, you can sub almond butter for peanut butter. Good luck!

  10. JoleenH says

    I would love to make these however I ran into some problems: Your #2 instruction says to mix the flaxseed and water and let it sit. Yet nowhere in the Ingredient list does it mention flaxseed or water. Also, reading through the instructions I noticed there is no mention of what to do with the egg. Am I missing something?

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