Our Chocolate Peanut Butter Pancakes are made in a blender and done in just 30 minutes! These vegan pancakes are topped with a delicious raspberry compote and are perfect for the entire family!
1small bananaabout or less than 1/4 cup if it was mashed
1 1/2tablespoonsmaple syrup
1cupalmond milk
1 1/2tablespoonspeanut butter
1teaspooncinnamon
1/4teaspoonnutmeg
Raspberry Compote:
1 1/2cupraspberries
3teaspoonslemon juice
3tablespoonsmaple syrup
Instructions
Raspberry Compote
This can be made while the pancakes are being made or in advance.
In a pan over high heat, add all the ingredients for the compote, stirring with a wooden spoon or spatula. Allow to come to a boil, then reduce to medium heat, simmering for about 10 minutes, stirring often. When reduced to your liking, remove from heat and place in an ice bath or freezer to stop cooking for about 3 minutes. Pour from pan into a container to store it in, or straight over pancakes if serving all.
Pancakes
In a blender add the oat flour, baking powder, baking soda, salt and cocoa powder and blend for about a few seconds to combine.
Add the remaining pancake ingredients and blend until just combined. Scrape down the sides to ensure that all the ingredients are mixed in.
Heat a griddle pan or a cast iron skillet over medium heat and grease with oil or cooking spray.
Scoop 1/4 cup worth of batter out of the blender for one pancake and then until the griddle. Wait until bubbles start to form and then flip, after about 2-3 minutes. Ensure Cook for about 3 more minutes until batter is cooked through. Repeat for the other pancakes.
Serve pancakes hot and drizzle with raspberry compote on top.
Notes
Freezer Friendly Tips: These pancakes freeze well. Put in a tupperware container and separate each pancake with wax paper.The Raspberry Compote stores well in a sealed container for at least 3 days.These Chocolate Peanut Butter pancakes are made in a blender and done in just 30 minutes! It’s gluten free, vegan and topped with a delicious raspberry compote.