Vegan Peanut Butter CHOCOLATE CHIP PANCAKES

Are you staring at these pancakes and jumping for joy on the inside? I know, I have been there too. These pancakes are the epitome of a childhood love affair gone right! They come packaged with two of my favorite things—chocolate chips and peanut butter. Yes, I was the girl who loved all things peanut butter plus chocolate, like Butterfinger, Nutty Buddy, peanut butter chocolate chip cookies, you name it. So, if I’m honest, this flavor marriage is special to me. The best things about these pancakes are that they are dairy-free and a family treat. If you have a peanut allergy, they are just as enjoyable made with peanut butter alternatives like almond butter, cashew butter, sunflower seed butter, tahini, or soy nut butter; if you have a nut allergy, swap out the almond milk for a nut-free, dairy-free milk such as coconut milk, rice milk, or oat milk. Tip: Instead of using melted vegan butter, you can substitute the same amount of coconut oil, vegetable oil, or canola oil. For the best browning of the pancakes, use a minimal amount of cooking oil. I like to wipe the greased skillet with a paper towel, leaving just a light coating of oil.

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% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.

Step 2

2. In a medium-size bowl, whisk together the buttermilk, peanut butter, and butter until the mixture thickens. Add the vanilla extract and maple syrup and whisk until just combined.

Step 3

3. Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined. Do not overmix. The batter will be quite thick but still pourable. Fold in the chocolate chips until evenly incorporated.4. Preheat a griddle or a large skillet over medium-high heat, then lightly coat with oil. When hot, scoop ½ cup of the batter onto the griddle (or into the skillet). Repeat, making as many pancakes at once as you can comfortably fit on the griddle (or in the skillet) without crowding them; if using a skillet, I don’t recommend cooking more than two at once.

Step 4

5. Cook the pancakes until the tops begin to bubble, about 2 minutes, then carefully flip over each pancake. Gently press down on the pancakes to ensure that the centers cook through fully and cook for another 1 to 2 minutes, or until golden brown on the undersides.

Step 5

6. Repeat Steps 4 and 5 with any remaining batter, regreasing the griddle (or skillet) with additional oil after each batch. You should have a total of 6 pancakes.

Step 6

7. To serve, divide the pancakes between two plates. If desired, top with coconut whipped cream, extra chocolate chips, and a light drizzle of maple syrup.