Gluten-Free Vegan Peanut Butter Chocolate Chip Pancakes

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

Course Breakfast

Cuisine American

Keyword blender pancakes, chocolate chip pancakes, chocolate chips, gluten free pancakes, peanut butter, vegan pancakes

Prep Time 10

Cook Time 15

Total Time 25

Servings to 3 servings

Calories 586kcal

Author Bakerita | Rachel Conners

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.
½ cup almond milk, ½ teaspoon apple cider vinegar
In a blender, combine the dairy-free milk mixture, oats, banana, peanut butter, maple syrup, baking powder, sea salt, and vanilla.
1 cup gluten-free rolled oats, 1 ripe banana, 2 tablespoons peanut butter, 2 tablespoons pure maple syrup, 1 tablespoon baking powder, ⅛ teaspoon sea salt, 1 teaspoon vanilla extract
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.
½ cup 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.