Recipe: Delicious Vegan and GF Baked Peanut butter chocolate chip pancakes

Vegan and GF Baked Peanut butter chocolate chip pancakes. These Vegan Peanut Butter Chocolate Chip Pancakes are to die for, like totally legit. The most delicious vegan peanut butter chocolate chip pancakes. Ingredients of Vegan and GF Baked Peanut butter chocolate chip pancakes.

Vegan and GF Baked Peanut butter chocolate chip pancakes Repeat until all the batter is used. These Vegan Chocolate Chip Pancakes are light and fluffy and studded with mini chocolate chips. And not just any chocolate chips, Camino's Semi-Sweet Mini Chocolate Chips. You can cook Vegan and GF Baked Peanut butter chocolate chip pancakes using 5 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vegan and GF Baked Peanut butter chocolate chip pancakes

  1. Prepare 1 Scoop of Wholesome Chow's Organic Gluten-Free High-Protein Pancake and Baking Mix.
  2. It's 1 Tsp of Apple Cider Vinegar.
  3. Prepare 1/3 Cup of Chocolate Chips or Chocolate Chunks.
  4. It's 1/4 Cup of Peanut Butter.
  5. Prepare 2/3 Cup of Non-Dairy Milk.

Camino is a Canadian brand specializing in fair trade and organic chocolate and food products. In their delicious lineup you'll find chocolate chips (mini chips! semi-sweet! Peanut Butter Chocolate Chip Cookies, ready to go straight from the baking sheet into your mouth…maybe with a little dough tasting in there too ;) I recommend going with the flax egg even if you're not vegan just so you can safely have a spoonful (or two) of the dough. But before we get ahead of ourselves…let's go through all the goodies that go into the cookies to.

Vegan and GF Baked Peanut butter chocolate chip pancakes instructions

  1. Mix pancake mix, milk, and apple cider vinegar in medium size mixing bowl..
  2. Add chocolate chips and mix. If you have a bar of chocolate, chop into small chunks on a cutting board, then mix..
  3. After mixing chocolate, add peanut butter and mix thoroughly..
  4. Pour into a greased pie pan, then put in oven at 400 degrees for 10 minutes..
  5. After you take it out of the oven, put the pancake on a plate. If desired add topings..
  6. Enjoy!.

Half of a banana (mashed) is fine too. Coconut flour: It adds a great texture to the pancakes, makes them thicker, a little fluffier, and also easier to flip. Please do not skip or substitute it! Plant-based milk: I often use canned lite coconut milk because it's higher in fat. Almost every weekend it's either eggless pancakes/waffles for breakfast at our home.

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