Peanut Butter Chocolate Pancakes (w/ Gluten-Free and Vegan Options)
Prep time
Cook time
Total time
Serves: 16 pancakes (about 3 servings)
  • 1 cup all-purpose flour (see below for the gluten-free flour blend I used)
  • ¼ cup cocoa powder
  • 1-1/2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 egg or ½ tablespoon egg replacer + 1 tablespoon warm water
  • 4 tablespoons lightly salted peanut butter or sunflower seed butter (for nut-free), divided
  • 2 tablespoons packed brown sugar or coconut sugar
  • 5 tablespoons maple syrup, divided
  • 1 teaspoon vanilla extract
  • 1 8-ounce container (1 cup) So Delicious Dairy Free Chocolate Coconut Milk Beverage
  • Additional non-dairy milk (I used coconut milk beverage) or water, as needed
  • ⅓ to ½ cup dairy-free chocolate chips
  1. Whisk the flour, cocoa, baking powder, and salt in a small bowl until well combined.
  2. In a mixing bowl, blend the egg or egg replacer, 2 tablespoons of the peanut or sunflower seed butter, the sugar, 2 tablespoons of the maple syrup, and the vanilla, until smooth. On low speed, blend in the chocolate milk beverage.
  3. Whisk the flour mix into the mixing bowl until mostly combined, a few small lumps are okay. Let sit for 15 to 20 minutes while you preheat a griddle or skillet over medium-high heat.
  4. While that is preheating, whisk the remaining 2 tablespoons of peanut butter or sunflower seed butter with the remaining 3 tablespoons of maple syrup. If your nut or seed butter isn't salted, add a couple pinches of salt. Thin with a little non-dairy milk alternative (vanilla works nicely) or water to reach your desired consistency (I like it thick). Add it very slowly, as this can thin out rather quickly. Set aside.
  5. Once hot, grease the griddle with a little oil or margarine (I used coconut oil), and pour about a scant ¼ cup of the batter per pancake. Note that I like these a little cakey, but if your batter is too thick to pour, thin it with a little extra non-dairy milk alternative or water as needed. Cook the pancakes for about 3 to 5 minutes, or until they start to look dry around the edges. Flip and cook for 2 to 3 minutes more.
  6. Serve each stack topped with a drizzle of the peanut butter maple syrup and a small handful of chocolate chips.
Gluten-Free Option: I use ½ cup white or brown rice flour + ¼ cup potato starch + ¼ cup tapioca starch. I do not use xanthan gum in pancakes - they are fluffier without it.
Recipe by Go Dairy Free at