Here we go again… chocolate and peanut butter. It will take a lot for me to give up this addiction so glad to say it’s here to stay!
When the pancake cravings strike, you really just have to get on top of it and so I chose to change up my go to pancake recipe by adding cacao powder to make them chocolate.
These measurements below are a rough guide. I have a tendency to forgot to measure my ingredients when I am making things but with this mixture, it’s important to have an equal balance of wet and dry ingredients. You don’t want the batter to be super runny or super thick.
You will notice that there is both self raising flour and baking powder in this recipe. I wanted to give the mixture as much lift factor as possible without using eggs (I normally make really small quantities and so an egg would overpower the batter).
These are conveniently dairy free and egg free!
Okay here I present to you…
Chocolate Pancakes with Peanut Butter (yields 6)
What you’re going to need
1/2 cup self raising flour
1/4 teaspoon baking powder (or a “pinch”)
1 tablespoon cacao powder
1 tablespoon vegetable oil
1/2 cup non dairy milk (rice, oat, almond)
1 teaspoon vanilla extract
peanut butter (I used Pic’s Crunchy PB for these)
- Sift the flour, baking powder and cacao into a bowl
- Add the wet ingredients and whisk until mixture is well combined without any lumps.
- Allow mixture to sit for a few minutes before heating up a flat pan on a medium heat.
- Place even amounts of batter onto the pan. Flip when you see the top is covered in bubbles.
- Serve in a stack with peanut butter in between each layer!
- Top with some dairy free chocolate (optional)