Breakfast, Food

Vegan, Gluten Free Peanut Butter Pancakes

April 28, 2015

These pancakes are filled with simple, healthy ingredients that will keep you full and fueled all morning. Whether you’re looking to add a twist to your weekend brunch menu or need a quick nutrient-dense breakfast, these pancakes will not disappoint.

What you’ll need:

  • 1 cup oat flour
  • 1/2 cup gluten free all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 tablespoons organic, cold-pressed coconut oil or Earth Balance butter
  • 1 cup unsweetened, organic almond milk (or other nondairy milk)
  • 2 flax eggs (1 “egg” = 1 tablespoon ground flaxseed + 2 tablespoons water. Let sit for 5 minutes until mixture becomes gel-like)
  • 1 teaspoon high quality vanilla extract
  • 1-2 tablespoons organic maple syrup or agave nectar
  • 2 tablespoons organic creamy peanut butter


+ Preheat an electric skillet or a generous sized pan on the stove top.

+ In a small microwave safe bowl melt the coconut oil and peanut butter until it is liquified.

+ In a separate bowl combine maple syrup/agave, flax eggs, almond milk, and vanilla.

+ In the same bowl add the melted peanut butter/oil mixture.

+ In a medium bowl mix together the oat flour, gluten free flour, baking soda, and baking powder. Stir until all ingredients are combined.

+ Combine the wet ingredient with the dry ingredients and stir thoroughly until the batter is smooth.

+ Lightly coat your pan with coconut oil and measure about 1/4 cups batter onto the pan.

+ Cook each pancake roughly 2 minutes on each side until they are golden brown.

+ Top with Earth Balance (or other nondairy butter), peanut butter, a light drizzle of maple syrup, fresh fruit, or whatever else you might desire.


+ To make oat flour simply add the required amount of gluten free oats to a food processor and blend on high until the oats have a flour-like texture.




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