I went vegan in April 2015, so tomorrow is only my second pancake day as a vegan. Last year, I played it safe and went for some traditional crepe style pancakes served with lemon and sugar. This year, however, I wanted to go for a slightly more exciting pancake, and so I started working on a pancake recipe ahead of the day so that I knew the recipe would be perfected in time for pancake day! I love any kind of sweet dish that oozes gooey chocolate, so chocolate chip pancakes were a given. However, when I went to make chocolate chip pancakes, I spied our 1 kg tub of peanut butter sitting on the side, and decided peanut butter needed to be added to the mix too! These peanut butter chocolate chip pancakes are easy to make, and taste great served with extra chocolate and peanut butter on top, as well as your favourite fruit.
1 cup of plain white flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1 tablespoon of caster sugar
1 1/2 cups of soy milk
1/3 cup of peanut butter
1/3 cup of chocolate chips
2 tablespoons of vegetable oil
Vegan butter (for frying) (or sub more vegetable oil)
Makes: 10 pancakes
1. In a large bowl, mix together the flour, baking powder, salt, sugar and chocolate chips.
2. In another bowl, use a stick blender to combine the soy milk, peanut butter and vegetable oil.
3. Add the wet ingredients to the dry ingredients and whisk together until a thick, smooth batter forms.
4. Heat up a teaspoon of vegan butter (or vegetable oil if you prefer) in a small frying pan over a medium heat. Drop three tablespoons of the pancake batter into the centre of the frying pan. Once the top side of the pancake starts bubbling (this should take around a minute), use a spatula to flip the pancake and cook the other side for a further minute. Repeat this until the batter runs out – you should be able to get 10 pancakes from this recipe.
5. Serve your peanut butter chocolate chip pancakes with melted chocolate, chocolate chips, fruit of your choice and a big dollop of peanut butter.