Name: CHOCOLATE CHIP PEANUT BUTTER PANCAKES (v)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; ¼ tsp salt; ½ cup Tru-Nut Powdered Peanut Butter™; 1 tbsp powdered egg-replacer (I use Bob’s Red Mill Egg Replacer™); ¼ cup corn meal; ¼ cup oil (I use flaxseed oil, but you can also use vegetable or canola oil); 1 tbsp light brown sugar; 1 tsp pure vanilla extract; ⅓ cup almond yogurt (to make non-vegan use regular yogurt); 1 cup unsweetened almond milk; 1 cup vegan chocolate chips

Peanut butter infused pancakes loaded with chocolate chips and drizzled with melted, warm peanut butter. (Vegan)

Prep Time10 minsCook Time20 minsTotal Time30 mins

Yields: 12 pancakes

INGREDIENTS

1 cup all-purpose flour

2 tsp baking powder

1 tsp baking soda

¼ tsp salt

½ cup Tru-Nut Powdered Peanut Butter™

1 tbsp powdered egg-replacer (I use Bob’s Red Mill Egg Replacer™)

¼ cup corn meal

¼ cup oil (I use flaxseed oil, but you can also use vegetable or canola oil)

1 tbsp light brown sugar

1 tsp pure vanilla extract

⅓ cup almond yogurt (to make non-vegan use regular yogurt)

1 cup unsweetened almond milk

1 cup vegan chocolate chips

DIRECTIONS

Combine flour, baking powder, baking soda, salt, Tru-Nut powder, egg replacer and corn meal in a bowl and whisk.

In a separate bowl combine oil, sugar, vanilla and yogurt and whisk until combined.

Mix the wet ingredients into the dry ingredients and add milk (may need slightly more or less for desired consistency) and chocolate chips and whisk until well combined.

Let batter sit for 2-3 mins while griddle warms on medium on the stove top.

Cook 3 tbsp of batter on each side for 2-3mins.

Top with preferred toppings: coconut whip cream, melted peanut butter, cocoa powder, sliced bananas or roasted sliced almonds.

Ingredients