I know, I know – you’re really in the mood for pancakes, or chocolate, or both, but you have to worry about your summer bod. Well, I’ve got the solution for you: these six-ingredient vegan chocolate peanut butter stuffed pancakes.

You’re probably wondering how these could possibly be healthy for you when they sound like they can ruin your diet for days. But they’re free of eggs, dairy, and, if using the right oats, gluten.

What are you waiting for? Try them out for yourself ASAP. They’ll be your new favorite breakfast, I promise.

#SpoonTip: Try these babies with all kinds of centers – cookie butter, Nutella, almond butter, or regular peanut butter included.

Chocolate Peanut Butter-Stuffed Pancakes

  • Prep Time:10 minutes (excluding 1 hour chilling time)
  • Cook Time:15 minutes
  • Total Time:25 minutes
  • Servings:6 medium-sized pancakes
  • Medium

    Ingredients

  • 1 jar dark chocolate peanut butter
  • 1 cup rolled oats
  • 1 cup almond milk
  • 1 banana, ripe
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
Photo by Brittany Arnett
Photo by Brittany Arnett

Step 1

Spoon 1-inch sized circles of dark chocolate peanut butter onto parchment paper.

Photo by Brittany Arnett
Photo by Brittany Arnett

Step 2

Freeze peanut butter circles for about 1 hour.

#SpoonTip: These peanut butter circles could last in the freezer for up to two weeks, so you can freeze them ahead of time for quicker prep.

Photo by Brittany Arnett
Photo by Brittany Arnett

Step 3

Place oats in a blender and pulse approximately 30 seconds or until you get a flour-like consistency.

Photo by Brittany Arnett
Photo by Brittany Arnett

Step 4

Add banana, almond milk, cinnamon, and vanilla extract to blender and pulse approximately 30 seconds or until you get a batter-like consistency.

Photo by Brittany Arnett
Photo by Brittany Arnett

Step 5

Heat up a skillet on the stove on medium heat and coat with non-stick spray.

Step 6

Pour 1/4 cup of the batter onto the skillet to form a pancake.

Step 7

Take the peanut butter circles out from the freezer, and peel one circle from the parchment paper to place on top of one pancake.

#SpoonTip: While your pancakes are cooking, put the peanut butter circles back in the freezer to prevent melting.

Photo by Brittany Arnett
Photo by Brittany Arnett

Step 8

Top each pancake with additional batter to cover the peanut butter.

Photo by Brittany Arnett
Photo by Brittany Arnett

Step 9

After approximately three minutes, flip each pancake over and cook for another two minutes.

Photo by Brittany Arnett
Photo by Brittany Arnett

Step 10

Repeat steps 6-9 until all batter is used.

Step 11

Stack pancakes, top with desired toppings, and enjoy every bite of deliciousness.

#SpoonTip: Try topping with more peanut butter and bananas.

Photo by Brittany Arnett
Photo by Brittany Arnett