Healthy 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.

Recipe

Vegan Peanut Butter Pancakes

Madhuram

Bored of the same old plain pancakes? Then try these healthy, whole grain vegan peanut butter pancakes with banana, for a change. For vegan pancakes these are absolutely delicious and rise beautifully.

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Prep Time 15 minutes mins

Cook Time 2 minutes mins

Total Time 17 minutes mins

Course Breakfast

Cuisine American

Servings 12 Pancakes

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Need To Convert Measurements?Check out the Baking Measurement Chart!

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 banana, mashed
• ▢ ⅓ cup peanut butter (smooth)
• ▢ 1 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

1. The original recipe used just 1 and ¼ cups milk and 1 and ½ 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 ¼ cup of almond milk. I would suggest that you first follow the original recipe and then make changes as needed.

Did You Make This?I love seeing what you made! Leave a review comment below and be sure to tag me at @EgglessCooking when you share a photo!