Peanut Butter Choc Chip Pancakes

It was raining and a good excuse to stay in and make pancakes.

These are especially good with maple syrup and maybe an extra spoonful of peanut butter, if you’re a superfan like Oliver.


Peanut Butter Chocolate Chip Pancake Recipe
Yields 14
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 1 1/4 cup gluten free flour with xanthan gum
  2. 1/2 tsp. baking powder
  3. 1/4 tsp. baking soda
  4. 1/4 tsp. salt
  5. 1 flax ''egg'' {1 tbsp. ground flax + 3 tbsp. water}
  6. 3/4 cup coconut milk
  7. 1 tsp. apple cider vinegar
  8. 1/3 cup agave nectar
  9. 1/4 cup smooth peanut butter {heat slightly for more runny consistency}
  10. 1 tsp. vanilla extract
  11. 1/4 cup dark chocolate chips
  12. 1/4 cup warm water
  1. Sift flour, baking powder, baking soda and salt together in medium bowl
  2. Add apple cider vinegar to coconut milk and allow to stand for two minutes
  3. In separate bowl, combine flax "egg", agave nectar, vanilla extract, peanut butter and coconut milk mixture
  4. Stir well until wet ingredients are completely combined
  5. Add wet ingredients to dry ingredients and mix well with metal spoon
  6. Stir through chocolate chips
  7. Add hot water as needed if batter is too stiff. Shouldn't be completely runny, but should spoon easily and be of medium consistency
  8. Heat a none stick pan on stove top
  9. Spoon batter into pan. About one tablespoonful of batter per pancake
  10. Allow to cook on medium heat for about one and a half minute on one side. Flip pancakes once nicely browned on one side and cook for further minute on other side or until cooked through
  11. Serve warm with maple syrup and extra peanut butter

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