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
- ½ cup almond milk, or dairy-free milk of choice
- ½ teaspoon apple cider vinegar
- 1 cup gluten-free rolled oats
- 1 ripe banana
- 2 tablespoons peanut butter
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2 tablespoons pure maple syrup
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1 tablespoon baking powder
- ⅛ teaspoon sea salt
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1 teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
- 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.
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In a blender, combine the dairy-free milk mixture, oats, banana, peanut butter, maple syrup, baking powder, sea salt, and vanilla.
- 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.
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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.
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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.
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Serve warm, with toppings!
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If saving for later, store wrapped in plastic wrap or an airtight container in the refrigerator.
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Reheat in the microwave for 15 to 30 seconds.
Keywords: gluten free pancakes, vegan pancakes, peanut butter, chocolate chips, chocolate chip pancakes, blender pancakes