Talk about a perfect weekend morning. Fluffy pancakes, silky sweet syrup, coffee, cozy pajamas and (insert your favorite tv show here). Or my favorite new movie, Endless Love (which I have been watching nonstop!). That would be a perfect start to any Saturday or Sunday. You have to make these yummy pancakes this weekend. They are easy! They aren’t difficult to work with and they won’t fall apart on the stove. I don’t make pancakes too often but once in a while they sound so good. Vegan pancakes took me a while to figure out… They always broke apart while I was trying to flip them and never tasted right. But let me tell you, I have figured it out AND they are way healthier than the standard pancake.
For this recipe, I used a mix of oat flour and buckwheat flour which worked perfectly together and makes them gluten-free for any gluten intolerances or sensitive tummies out there. Buckwheat flour is a high-fiber, high-protein alternative to whole-wheat flour and is actually not even a wheat product, its related to the fruit seed. I love oat flour because it’s easily digestible as well. The ground flaxseeds help the pancake bind together and provide extra omega-3’s.
I am sure you could use all-purpose flour and/or whole wheat flour if that’s what you have. These fluffy pancakes turn a nice golden brown color and the peanut butter syrup is insane! The actual pancake is slightly sweet, not too sweet, with a hint of cinnamon. And the peanut butter syrup is just plain mouth-watering.
Pour the decadent syrup over your pancakes and throw on your favorite toppings. I added bananas and carob chips because I ran out of chocolate chips. The carob chips were still good but let’s be real.. chocolate chips taste way better and are not as bitter. Anything goes here, add what you love! Fruit, nuts, coconut whip – I am already brainstorming more pancake recipes ha.
- 1 cup oat flour (ground rolled gluten-free oats)
- 1 cup buckwheat flour (ground buckwheat groats)
- 2 tablespoons ground flaxseed
- 2 tablespoons coconut sugar (or sugar of choice)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 1/2 cups almond milk (or more, depending on your consistency preference)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
Peanut Butter Syrup
- 4 tablespoons peanut butter
- 3 tablespoons maple syrup
- 4 tablespoons warm water
- Preheat a large skillet/pan over medium heat. (Should be hot enough to hear that sizzle sound when your pour the pancake batter onto the skillet)
- In a large mixing bowl, combine dry ingredients and mix. Add in all the wet ingredients and whisk together until all clumps are gone (you could mix the wet ingredients separately in a bowl and then add the wet mixture to the dry mixture if you want but I used one big bowl!)
- Spray non-stick cooking spray onto hot skillet.
- Scoop out pancake batter (about 1/4 cup) and spread out in a circle on the skillet. I did one at a time because my skillet is small. Wait until bubbles are forming and flip the pancake. Cook for a couple more minutes, until golden.
- Spray skillet again with cooking spray and repeat for the rest of the pancakes. Makes about 8 pancakes.
- While pancakes are cooking, you can prepare the peanut butter syrup.
- Add all syrup ingredients to a small bowl and slowly stir until all liquids mesh together to form the syrup.
- Pour syrup over pancakes along with your favorite toppings!
- Serving Size: 4
What are your plans for this weekend?! My brother has another graduation party at my parent’s house but that’s all that I have planned! I will probably work on my e-book and do some more recipe testing, maybe go to the beach and get some sun! And of course make these pancakes for Marty because he hasn’t tried them yet 😉 happy weekend!