Vegan recipe on football Saturday? No I have not lost my mind on the day when many football fans are out tailgating and cooking meaty goodness. But this recipe is for breakfast in preparation for all the other football activities. Especially if you are a buckeye fan, or just a lover of all things pb+c. Or even a football hater (we can still be friend) who loves breakfast. September is national breakfast month after all.
These pancakes were originally called peanut butter cup pancakes, but to me they look like flattened buckeyes with the circle of peanut butter in the middle, just like the eye of a buckeye (commence eye of the tiger chorus now stuck in my head) so hence the renaming to buckeye pancakes. I did still top them off with chopped peanut butter cups which get a little melty from the heat of the pancakes. Yummy.
They are also topped off with peanut butter syrup. Oh yea, I said peanut butter SYRUP. You will want to bathe in it but I don’t recommend it, so try to resist the urge. By the way, if you don’t have the ingredients to make these pancakes vegan there are notes in the ingredients list for non-vegan alternatives.
One year ago: Bacon and Broccoli Mac and Cheese
Two years ago: Peanut Butter Hummus
VEGAN BUCKEYE PANCAKES WITH PEANUT BUTTER SYRUP
1 flax egg (1 Tbsp flaxseed meal + 2 Tbsp water) (1 egg for non-vegan)
1 Tbsp coconut oil, melted (unsalted butter for non-vegan)
1/2 tsp vanilla extract
3/4-1 cup unsweetened vanilla almond milk
2-3 Tbsp agave nectar (maple syrup/honey for non-vegan)
1 tsp baking powder
1/2 tsp baking soda
1 heaping Tbsp natural salted creamy peanut butter
1/2 cup finely ground oat flour
1/4 cup white whole wheat
2 Tbsp unsweetened dark cocoa powder
1/4 cup agave nectar (maple syrup/honey for non-vegan)
2 Tbsp natural salted creamy peanut butter
1/8 tsp vanilla extract
4 mini vegan dark chocolate peanut butter cups, cut into fourths (regular pb cups for non-vegan)
- Preheat electric griddle to medium heat (350 degrees), or a large skillet on the stove stop.
- In a large mixing bowl add flaxseed and water and let set for a minute or two. Add melted coconut oil, agave nectar, baking soda, baking powder, salt, vanilla and whisk to combine. Add 3/4 cup almond milk and whisk again until well combined.
- Add oat and gluten free flour and stir until just combined. Taste and see if it needs more agave.
- Divide batter in half into two bowls and add cocoa powder to one bowl and peanut butter to the other. Mix until just combined. Add more almond milk if too thick.
- Once the griddle is hot, lightly grease and spoon a scant 1/4 cup of chocolate batter, then a scant 1/4 cup of peanut butter in the center. Cook until the edges appear dry and bubbles form on top, then carefully flip. Cook for another 2-ish minutes on the other side. Will make approximately 6 pancakes.
- To make the syrup, in a microwave safe bowl, stir together agave, peanut butter, and vanilla. Microwave for 30 seconds and whisk together. If needed heat in 5-10 second intervals until mixture is warm and runny.
- Divide pancakes between two plates and top with chopped peanut butter cups and peanut butter syrup. Dig in!