Easy Gluten-Free Vegan Peanut Butter Pancakes with Chocolate Chips! This vegan & gluten-free breakfast recipe is easy to make in just 20 minutes.
- 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.
- 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.
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.
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.
Serve warm, with toppings!
If saving for later, store wrapped in plastic wrap or an airtight container in the refrigerator.
Reheat in the microwave for 15 to 30 seconds.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: gluten free pancakes, vegan pancakes, peanut butter, chocolate chips, chocolate chip pancakes, blender pancakes