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Recipes

How to Make Vegan Chocolate Peanut Butter Stuffed-Pancakes

This article is written by a student writer from the Spoon University at Georgetown chapter.

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

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesTotal time: 25 minutesServings:6 servings

Ingredients

Instructions

  1. Photo by Brittany Arnett

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

  2. Photo by Brittany Arnett

    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.

  3. Photo by Brittany Arnett

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

  4. Photo by Brittany Arnett

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

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

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

  7. Photo by Brittany Arnett

    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.

  8. Photo by Brittany Arnett

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

  9. Photo by Brittany Arnett

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

  10. Repeat steps 6-9 until all batter is used.

  11. Photo by Brittany Arnett

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

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

Brittany Arnett

Georgetown '19

Editorial Director of Spoon Georgetown. Lover of almond butter, babies, and breakfast buffets. Eats way too much avocado toast.