Almost every weekend it’s either eggless pancakes/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.
Vegan Peanut Butter Pancakes Recipe
|Prep Time||Cook Time||Makes|
|15 Mins||02 Mins||12 Pancakes|
- 1 and 1/4 cups whole wheat pastry flour
- 1/4 cup quick cooking oats
- 2 tablespoons baking powder
- 1 tablespoon white sugar
- 1/4 teaspoon salt
- 1 and 1/4 cups almond milk (See My Notes)
- 1 and 1/4 teaspoon apple cider vinegar
- 1 banana, mashed
- 1/3 cup peanut butter (smooth)
- 1 flax egg
- 1 and 1/2 tablespoons avocado oil
- 1 teaspoon vanilla extract
- 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
- 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 1/4 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 1/4 measuring cup to scoop out the batter and prepare pancakes as usual.
- The original recipe used just 1 and 1/4 cups milk and 1 and 1/2 cup all-purpose flour. Since I used whole wheat pastry flour and oatmeal, I think it required more liquid. So when I was done mixing all the ingredients, the batter looked a little too stiff. So added about another 1/4 cup of almond milk. I would suggest that you first follow the original recipe and then make changes as needed.