Chocolate Peanut Butter Pancakes

Chocolate Peanut Butter Pancakes | VG | GF | RSF |

Ingredients

• 1 cup oat flour

• 1/4 cup almond flour

• 1/2 cup cacao powder

• 1/2 teaspoon baking powder

• 1 medium very ripe banana mashed

• 1/4 cup natural peanut butter

• 1 teaspoon vanilla extract

• 3/4 cup unsweetened non dairy milk

• vegan chocolate chips (optional)

Instructions

1. Pre heat your oven to the lowest temperature to keep the pancakes warm as you cook them on the stove. In a large pan, heat some coconut oil over medium heat.

2. In a large bowl, add in your dry ingredients - oat flour, almond flour, cacao powder, baking powder. If your peanut butter is unsalted, add 1/4 teaspoon of salt to the mixture.

3. In a smaller bowl, mash up your over ripe banana using a fork. Add in the vanilla, peanut butter, and non dairy milk. Stir until everything is well incorporated.

4. Pour the wet ingredients into the bowl with the dry ingredients. Mix until a batter forms. It will be on the thicken side which will result in fluffy pancakes. If you prefer your pancakes thinner, add a little more non dairy milk or water to thin out the batter. Fold in some chocolate chips or cacao nibs if desired.

5. I used a 1/4 cup measuring cup for each pancake but feel free to make them any size you’d like. Pour the batter into the pre heated pan and cook for a few minutes on each size. Transfer cooked pancakes to a baking sheet and put in the oven to keep warm until all the pancakes are done. I was able to make 7 pancakes using the 1/4 cup.

6. Top with more peanut butter, cacao nibs, and maple syrup if desired. Enjoy!