Vegan Peanut Butter Pancakes
Super-fluffy vegan peanut butter pancakes made with banana-chia batter and a creamy homemade peanut butter drizzle. Ready in about 21 minutes, they're an easy egg-free, dairy-free breakfast treat.
Ingredients
- 2 bananas ripe
- 1 ½ cup soy milk or your favorite non-dairy milk
- ½ cup flour any kind; I used gluten-free flour
- 1 tsp baking powder
- 2 Tbsps chia seeds
- oil for cooking
Homemade peanut butter:
- 2 cups peanuts dry roasted
- 1 Tbsp coconut oil
- 2 Tbsps syrup or sugar
- salt additional, to taste
Instructions
Homemade peanut butter:
- It's so easy! Simply add the peanuts to the blender or food processor and blend until smooth. Add 1 Tbsp of coconut oil, sweeten with some maple, agave, or coconut syrup, and that's it! You'll have to stop the blender once or twice to scrape down the sides. Be patient: first the peanuts will turn into flour, and then, the longer you keep the blender running, the smoother the peanut butter will be.
Peanut butter pancakes:
- Add the bananas, chia seeds, milk, flour, and baking powder to a blender. Blend well.
- Grease a non-stick pan with some oil.
- Using a ladle, pour in a small amount of batter (about 1/2 of the ladle).
- Drizzle peanut butter on top.
- Let it cook on medium-low heat until the side facing up starts to bubble. That's when it's time to flip it to the other side.
- Flip the pancake using a spatula and cook for one more minute.
- Repeat with the remaining batter.
- Serve these vegan peanut butter pancakes with some more peanut butter on top and your favorite toppings: bananas, crushed peanuts, or chocolate.
Notes
Store leftover pancakes in an airtight container in the fridge for up to 3 days and reheat in a dry pan or toaster. Soy milk can be swapped for any non-dairy milk. This recipe does not adapt to a nut-free version, since peanut butter is central to it.