Easy Gluten-Free Vegan Peanut Butter Pancakes with Chocolate Chips! This vegan & gluten-free breakfast recipe is easy to make in just 20 minutes.

Hello to my fellow pancake lovers and peanut butter lovers! Have I got the recipe for you 😍 if you’re a peanut butter & chocolate lover like me, this is going to be your new favorite breakfast. It tastes indulgent, but it’s gluten-free, vegan, low-sugar, and super easy to make in a blender! We love a blender pancake around here.

This recipe is based off my favorite Fluffy Vegan Pancakes from my best-selling cookbook. Vegan pancakes, especially when they’re also gluten-free, can be dense, gummy, and overall just not very delicious if they’re not done right. Thankfully, thanks to a lot of baking powder and a little apple cider vinegar, these pancakes are super light, fluffy, and delicious, while also being hearty and filling, thanks to the oats and peanut butter.

These peanut butter pancakes are gluten-free, vegan, oil-free, easily customizable, and small-batch, but also easily doubled or tripled if you’re making pancakes for a group!

What ingredients do you need?

  • Dairy-Free Milk & Apple Cider Vinegar: any kind of dairy-free milk will work here! You’ll let the milk and vinegar sit together for a few minutes before mixing together the batter to create a “buttermilk” substitute.
  • Gluten-Free Rolled Oats: these act as our flour! You can substitute an equal amount of oat flour if preferred.
  • Banana: no oil needed for this recipe thanks to the banana. Apple sauce or pumpkin puree also work well here, I’d use about 1/3 cup.
  • Peanut Butter: feel free to sub with another nut or seed butter if preferred.
  • Maple Syrup: for a little sweetness! Honey can also be used.
  • Baking Powder: for light fluffiness!
  • Sea Salt & Vanilla Extract
  • Vegan Chocolate Chips

How do you make these vegan pancakes?

Let me tell you – it pretty much could not be easier!

  1. Combine all of your ingredients except for the chocolate chips to a blender. I use my Vitamix, but any blender will do the job.
  2. Blend until smooth – it usually takes about one minute in my blender.
  3. Pour the batter into a separate bowl, if desired. I like to do this because it’s easier to scoop from a bowl to a pan than straight from the blender. But you can go straight from the blender if you don’t want to dirty an extra bowl!
  4. Stir in the vegan chocolate chips and heat up your non-stick pan while the batter sets for a few minutes to thicken.
  5. Cook your pancakes by scooping about 1/4 cup onto the hot pan, cook for a minute, before flipping to the other side and cooking until golden brown. Repeat until you’ve used all the batter.
  6. Serve, add your toppings, and ENJOY!

What are the best pancake toppings?

I love mixing together a bit of maple syrup and peanut butter to create a peanut butter syrup to drizzle all over these pancakes! You can also use…

  • Peanut Butter
  • Fruit, like banana slices or berries
  • Maple Syrup
  • Chocolate Chips

How many servings does this make?

This recipe makes about two servings. The recipe can easily be doubled or even tripled to serve more people.

Storing & Freezing for later!

These Vegan Peanut Butter Pancakes keep surprisingly well! Like most pancakes, they’re best fresh, but can absolutely be prepped ahead of time to have on hand for the week.

For refrigerator storage: store in an airtight container in the refrigerator for up to five days. Reheat covered in the microwave or on the stovetop until hot.

For freezer storage: let cool completely, and then freeze in an airtight container. Separating each pancake with a piece of parchment paper can help prevent sticking. Let thaw, and then reheat the same as above.

I hope you enjoy these as much we’re loving them in my house!

If you’re looking for more gluten-free vegan pancake recipes, I have plenty of other vegan pancake inspiration in this post, like these double chocolate pancakes and blueberry banana pancakes!

Leave a comment below with how you’re enjoying them if you try the recipe, and be sure to tag me on Instagram @bakeritablog with the #bakerita so I see it!

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Gluten-Free Vegan Peanut Butter Chocolate Chip Pancakes

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  • Author: Bakerita | Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 7 small pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
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Description

Easy Gluten-Free Vegan Peanut Butter Pancakes with Chocolate Chips! This vegan & gluten-free breakfast recipe is easy to make in just 20 minutes.

Ingredients

Scale

Instructions

  1. In a small bowl or liquid measuring cup, combine the dairy-free milk of your choice and apple cider vinegar and let stand for 3 minutes.
  2. In a blender, combine the dairy-free milk mixture, oats, banana, peanut butter, maple syrup, baking powder, sea salt, and vanilla.
  3. Blend for 30 seconds to one minute until the oats are broken down and smooth. Let the batter stand for a few minutes to thicken up. Stir in the chocolate chips.
  4. While the batter thickens, heat up a skillet or griddle pan to medium heat. Once the pan is hot, add a bit of coconut oil to grease the pan (skip if using a non-stick skillet), and then add about ¼ cup of batter to the pan. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes. They should be fluffy.
  5. Repeat until all of the batter is gone, adding more coconut oil (if needed) between each pancake. If you’re using a griddle or large pan, you can do more than one at a time.
  6. Serve warm, with toppings!
  7. If saving for later, store wrapped in plastic wrap or an airtight container in the refrigerator.
  8. Reheat in the microwave for 15 to 30 seconds.

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