Vegan Peanut Butter Pancakes: Almost every weekend it's either eggless pancakes or waffles for breakfast at our home. The kids were getting bored with the usual recipes I make and me too. While looking at some website peanut butter pancakes caught my attention. I realized that I haven't tried Peanut Butter Pancakes at home and decided to make it.
Looked at a couple of peanut butter pancake recipes and decided to follow this one. It of course had eggs in the recipe and I decided to make it eggless as always. Further when I sat down with the recipe remembered that I had some almond milk at home and thought why do I not make vegan peanut butter pancakes instead. Also there was an over ripe banana sitting to be converted into a smoothie.
I rarely use all-purpose flour these days while baking. Throughout last month with the Christmas baking spree I had used too much of white flour so wanted to get back to whole grain cooking/baking. So I substituted the all-purpose flour in the original recipe with whole wheat pastry flour and quick cooking oats to make these healthy peanut butter pancakes.
Though I say that it's healthy don't think it's not going to be tasty or rise like the usual pancakes. Even I was in for a pleasant surprise to see how well these eggless peanut butter pancakes rose and tasted.
I did use a medium sized whole banana in the batter but the pancakes did not have a banana flavor. The flavor of peanut butter was dominant and that's why I think it is perfect to call these as peanut butter pancakes.
If you tried this Vegan Peanut Butter Pancakes recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Peanut Butter Pancakes
Ingredients
Dry Ingredients:
- 1 and ¼ cups whole wheat pastry flour
- ¼ cup quick cooking oats
- 2 tablespoons baking powder
- 1 tablespoon white sugar
- ¼ teaspoon salt
Wet Ingredients:
- 1 and ¼ cups almond milk See My Notes
- 1 and ¼ teaspoon apple cider vinegar
- 1 count banana mashed
- ⅓ cup peanut butter smooth
- 1 count flax egg
- 1 and ½ tablespoons avocado oil
- 1 teaspoon vanilla extract
Substitutes:
- whole wheat pastry flour = all-purpose flour
- sugar = maple syrup
- almond milk = rice milk or dairy milk if you don't want vegan
- avocado oil = any oil of you choice
Instructions
- In a measuring mug measure the almond milk and stir in the vinegar. Set it aside for it to curdle.
- Meanwhile in a large bowl stir together the dry ingredients and make a well in the center.
- In a medium size bowl mash the bananas well with a fork. Add the oil, peanut butter, flax egg, vanilla extract and curdled milk mixture and stir well.
- Pour the wet mix into the dry mix and stir well using a whisk. You might have to add some extra liquid (water/almond milk). I added another ¼ cup of almond milk.
- The batter should not be very runny. It should be a little thick, so that you would get nice tall pancakes. Using a ¼ measuring cup to scoop out the batter and prepare pancakes as usual.
My Notes
Nutrition
Jaynelouise says
Got pancake day coming up (shrove Tuesday) gonna try the vegan pancakes!