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Peanut Butter Chocolate Pancakes (w/ Gluten-Free Option)

Posted on by Alisa Fleming in Alisa's Recipes, Breakfast, Dairy-Free Recipes with 9 Comments
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You may have noticed that I’ve been on a little pancake kick. Well, why stop when you’re on a roll with something so amazing? Pancakes are easy to make, versatile, and they freeze so darn well (toaster pancakes anyone?). This past weekend I decided to use Tony’s favorite flavor as a theme, chocolate. And where there’s chocolate, there’s peanut butter (or Sunbutter)! These fluffy chocolate pancakes have a little dose of peanut butter within the pancakes themselves, and drizzled on top in the form of peanut butter maple syrup.

Peanut Butter Chocolate Pancakes Recipe (Gluten-Free & Vegan Options)

But before we get to the recipe, I have a couple of kitchen tips and tricks to share. To give these peanut butter chocolate pancakes an infused cocoa flavor, I use chocolate coconut milk beverage for the liquid. But here’s the thing. Like apple juice, I use non-dairy chocolate milk mostly for recipes, and sometimes can’t make my way through an entire quart. So, I buy the singles! These are great for carrying along in purses, gym bags, and back packs for a quick pick-me-up (love that they are relatively low in sugar!), but I can also pop one open for the perfect recipe amount (1 cup). No waste!

But what about those containers? I mean, they are pretty darn cute, too. If you prefer to recycle at home, you can actually turn the chocolate coconut milk beverage boxes into seedling planters!

So Delicious Coconut Milk Seedling Planter

Many plants benefit from an indoor start, especially in spring, so these cartons can help you get a jumpstart on your garden! To make the planters:

  • Cut the top 1/4 off the tops of the non-dairy milk cartons, and punch fork holes in the bottom and along the bottom of the sides for drainage. Fill the cartons to about one inch from the top with a good mixture of local or high quality soil.
  • Choose seeds that will benefit from an early indoor start in life. Soak the seeds for seeds for several days, until they start to swell up and sprout.
  • Place the sprouted seeds about 1/4 inch deep into the soil. Water them every few days until they reach 3 to 5 inches high – at this point they are probably ready to plant.

Now back to those peanut butter chocolate pancakes. To note, they are just mildly sweet and chocolate-y, almost like a mellow hot chocolate. To give a sweet burst of the bean, I sprinkle chocolate chips on top. Tony devoured the entire stack in about 2 minutes flat. Okay, I liked them, too. This is definitely a sweet breakfast, but we all deserve a treat once in a while, right?

Since Tony has to eat gluten-free, I made these peanut butter chocolate pancakes with the gluten-free version, but you can use wheat-based flour, if desired. I’ve also included options for egg-free / vegan, nut-free and peanut-free, and when made as is, these are naturally soy-free, too! And yes, the coconut milk beverage is a great allergy-friendly option (see the So Delicious website for their allergen processes). Want a discount? Click here for a So Delicious Coupon

Peanut Butter Chocolate Pancakes Recipe (Gluten-Free & Vegan Options)


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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. RickiFebruary 26, 2013 at 2:35 pmReply

    I’m in love. That photo is SO drool worthy!! And you know I appreciate those options. . . even though I’m not nut-free, I’m PB-free, so will have to give the sunbutter a try. I foresee a yummy breakfast coming up! :D

  2. CarolFebruary 27, 2013 at 2:42 amReply

    Those pancakes are gorgeouus!

  3. AltaFebruary 27, 2013 at 6:43 amReply

    I want these in my belly! I’m forever a fool when it comes to a peanut butter-chocolate combo. Yum.

  4. MaggieFebruary 27, 2013 at 3:22 pmReply

    Okay, the pancakes are obviously amazing Alisa, but I’m all about your tips in this post! I love it. I always buy the bigger containers, but I always make our own nut and seed milks. So I only open the containers when I run out, or need a cup for nut-free baked goods for school. This is genius! And at first I was thinking, oh but the waste. Nope! Alisa thought of that too. You rock!

  5. Hallie @ Daily BitesFebruary 28, 2013 at 9:47 amReply

    Keep up the pancake kick, Alisa! They are a hit with just about everyone…and I love that these can be made gluten-free. :)

  6. JoanneMarch 5, 2013 at 7:31 amReply

    You are SO on a roll with the pancake love! Peanut butter and chocolate…so enamored right now.

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