Chocolate Peanut Butter Swirl Pancakes

These were yum! Not AS thick and fluffy as my pancakes have been before, but they were still extremely soft and just yes. The swirl added in varying bites of chocolate peanut butter taste, which was pretty rad. I gotta do this more often!

IMG_1253Chocolate Peanut Butter Swirl Pancakes

Serves: 1

Pancake Batter

  • 1/3 cup raw old fashioned oats
  • 1 TBSP coconut flour
  • 1/2 scoop vanilla whey protein
  • 3 egg whites
  • 1/2 tsp baking powder
  • 1 stevia packet

Chocolate Peanut Butter Swirl

  • 2 TBSP peanut flour
  • 1/2 TBSP unsweetened cocoa powder
  • 2.5 TBSP unsweetened almond milk
  • 1 stevia packet

First, grind the oats into a flour. Then add the remaining pancake batter ingredients and blend again. Make the chocolate peanut butter swirl batter by mixing the peanut flour, cocoa powder, almond milk, and stevia. Heat a large pan. Spray with nonstick spray and pour in some of the pancake batter to form one pancake. Quickly add a portion of the chocolate peanut butter mixture, and swirl. Cook on a  medium heat for 2-3 minutes, flip, and cook another 1-2 minutes. Repeat to make 4-6 pancakes total.

I topped mine with some fresh passionfruit and a coconut almond whip! To make the whip, use a handblender to blend 1/3 cup lowfat cottage cheese, 1/2 TBSP unsweetened almond milk, 1/4 tsp almond extract, and 10-12 coconut stevia drops (or regular stevia). Then swirl in 2 TBSP unsweetened shredded coconut.


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2 comments

    • KimNo Gravatar says:

      I recommend the oats if possible… Not almond flour. I haven’t worked with rice flour so I’m not sure but you could try!

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