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Vegan Peanut Butter Cup Pancakes

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings

Ingredients
  

Pancakes

  • 1 cup rolled oats, blended into flour
  • 1 tbsp ground flaxseed
  • 2 tbsp date sugar
  • 1/4 cup oil-free unsweetened peanut butter
  • 1/4 cup pumpkin puree
  • 3/4 cup nondairy milk - I used unsweetened almond milk

Chocolate sauce

  • 2 tbsp cacao powder - cocoa powder also works
  • 1 tsp date sugar
  • 1/4-1/2 cup nondairy milk, depending on the consistency you want

Instructions
 

  • Preheat the griddle to medium high heat.
  • In a large bowl, mix the oat flour, flax, and date sugar.
  • Add the peanut butter, pumpkin puree, and nondairy milk, and stir into a thick batter.
  • Use a 1/4 cup measure to portion out the pancakes on the griddle, cooking for about 6-8 minutes before flipping. They're ready when the sides start to look slightly dry.
  • Flip and cook on the other side for 5-7 minutes - the second side usually cooks faster.
  • Remove the pancakes and allow them to cool while you make the chocolate sauce.
  • Mix the cacao powder, date sugar, and milk and stir to combine, adding a little more/less milk if you want a thicker or thinner consistency.
  • Pour the sauce over the pancakes and enjoy.