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–+ servings

Peanut Butter Cup Pancakes (Vegan + Gluten-Free)

Peanut butter cup-inspired pancakes with a chocolate rim and peanut butter center. Vegan, gluten-free, and ooey-gooey delicious.
Author Minimalist Baker
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Stack of Chocolate Peanut Butter Cup Pancakes topped with a peanut butter cup
4.78 from 22 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 (2-pancake servings)
Course Breakfast, Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Month (layered between parchment paper)
Does it keep? 1-2 Days

Ingredients

  • 1 Tbsp flaxseed meal (to make flax egg)*
  • 2 ½ Tbsp water (to make flax egg)*
  • 1 Tbsp coconut oil (melted)
  • ½ tsp pure vanilla extract
  • 3/4 - 1 cup unsweetened vanilla almond milk
  • 2-3 Tbsp agave nectar or maple syrup (or honey for non-vegan // depending on preferred sweetness)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 heaping Tbsp natural salted peanut butter (crunchy or creamy)
  • 1 pinch salt
  • ½ cup finely ground GF oat flour
  • ¼ cup gluten-free flour blend (or sub whole wheat or all-purpose)
  • 2 Tbsp unsweetened cocoa powder
  • Homemade Peanut or Almond Butter Cup (or sub 3 Tbsp semisweet chocolate chips // non-dairy for vegan // divided)
US Customary - Metric

Instructions

  • Preheat electric griddle to medium heat (or about 350 degrees F / 176 C), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
  • To a large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted coconut oil, agave nectar (or honey/maple syrup), baking soda, baking powder, salt, vanilla extract and whisk to combine. Add almond milk (starting with lesser end of range and adding a touch more if needed) and whisk again until well combined.
  • Next add oat and gluten free flour and stir until just combined. Taste and see if it needs more agave. I added a bit more.
  • Divide batter in half and add cocoa powder to one bowl and peanut butter to the other. Mix until just combined. Add more almond milk if PB made it too thick. You want a pourable batter that's not "gloppy."
  • Once the griddle is hot, lightly grease and spoon on scant 1/4 cup measure of chocolate batter, then scant 1/4 cup of peanut butter in the center. Cook until the edges appear dry and bubbles form on top, then carefully flip. Cook for another 2-ish minutes on the other side. Will make 5-6 pancakes.
  • Divide between serving plates and top with a peanut butter cup split in half or a Tbsp or two dark chocolate chips.
  • Dig in and enjoy. Will reheat fine in the microwave the next day.

Video

Notes

*If not vegan, you can sub 1 chicken egg in place of 1 Tbsp (7 g) flaxseed meal and 2 ½ Tbsp (37 ml) water. 
*Nutrition information is a rough estimate for 2 pancakes each with 1/2 a peanut butter cup.

Nutrition (1 of 2 servings)

Serving: 2 two-pancake servings Calories: 517 Carbohydrates: 66 g Protein: 13 g Fat: 25 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 241 mg Fiber: 11 g Sugar: 23 g