If you know anything about me, you know that my all-time favorite breakfast is the classic Chocolate Peanut Butter Cup Oatmeal recipe I posted last year. Since I discovered it almost a year ago, I’ve made this oatmeal almost every single morning. Seriously. I’m addicted. It’s the most obnoxiously delicious breakfast you’ll ever taste. And the fact that it has no sugar, tons of antioxidants, and all unprocessed ‘one ingredient’ foods makes it the ideal way to kick off any morning.
But the oatmeal is yesterday’s news. Today we’re extending the line of chocolate peanut butter cup breakfasts with… PANCAKES!!! All the deliciousness of chocolate peanut butter cup oatmeal, now in pancake format.
This recipe is really a fusion between that oatmeal recipe from last year and my most popular Perfect Vegan Pancake recipe. Imagine if those original pancakes and the peanut butter cup oatmeal had a bab… never mind, just go make these pancakes:
Makes about 8 pancakes
- 1 cup white or whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons cocoa powder
- 1 1/2 tablespoons peanut butter
- 1 tablespoon ground flax-seed
- 1 cup + 2 tablespoons non-dairy milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 1 tablespoon coconut oil (optional)
Before getting started, read my post on How to Make the Perfect Vegan Pancakes which covers all the basics of making fluffy vegan pancakes every time. All that information still applies here, so make sure you understand those principles before continuing.
Make a “flax egg” by combining 1 tablespoon of flaxseed with 3 tablespoons warm water. Stir this together and set aside to gel for 5 minutes. In another bowl, mix together the wet ingredients (non-dairy milk, apple cider vinegar, vanilla, and optional coconut oil). Whisk these together and set aside.
Mix together the dry ingredients – flour, baking powder, baking soda, and salt and divide equally between two bowls. One of these bowls will make the chocolate batter and the other will be peanut butter. In the bowl that will be the chocolate, add 2 tablespoons of cocoa powder and mix. Leave the other plain for now.
Mixing the peanut butter and chocolate batters separately is the only tricky part of this recipe, so follow closely…
First, combine the flax egg and the liquid ingredients together and whisk until well-combined. Then, add exactly half of this liquid into the flour with cocoa powder and gently combine. Remember to follow the principles in the other pancake recipe and be sure to not over-mix the batter. The chocolate batter is done, set it aside.
Now returning to the liquid ingredients, add 1 1/2 tablespoons of peanut butter and whisk until the peanut butter is dissolved in the milk (if it needs to be slightly warmed, you can pop it in the microwave for a few seconds). Now just like before, add this remaining liquid into the other flour mixture and gently combine. You should now have one bowl of chocolate batter and one bowl of peanut butter batter. Good work!
Heat a skillet over fairly high heat (remember, high heat prevents gummy pancakes) and use a paper towel to gently dab a little coconut or vegetable oil onto the pan. If you’re watching oil intake, you may be able to get by with no oil on a nonstick pan.
When the pan is hot, use a 1/4 cup measurement to scoop the perfect pancakes. I simply made alternating chocolate and peanut butter varieties and that’s recommended. You can try to get fancy and swirl both flavors into each pancake, which is fun, but I had better results by simply making each variety and then stacking them as pictured. When you see bubbles on the surface of your pancakes (about 2 minutes) flip and cook for another 60-90 seconds until perfectly fluffy.
These pancakes are best served with a blend of maple syrup and peanut butter on top – to make, combine equal parts in a bowl and warm slightly if needed. Bananas and other sliced fruit also make excellent toppings.