Our Chocolate Peanut Butter Pancakes are made in a blender and done in just 30 minutes! These vegan pancakes are topped with a delicious raspberry compote and are perfect for the entire family!
I caved! I decided to share these Chocolate Peanut Butter Pancakes just in time for Valentine’s Day. Do you know why? Because whether you’re part of a couple or not, you deserve to have these pancakes in bed on Sunday morning. Or you know, on a sturdy dining room table or breakfast nook where you preferably won’t spill everything onto your favourite sheets and regret it all.
Just saying. Whatever you prefer!
I can tell you that, you’ll have no regrets with these pancakes. I’m talking vegan blender pancakes aka world’s easiest pancakes. Throw everything into a blender, blend, and start pouring your pancakes. This is while the raspberry compote is churning away in the background doing all it’s work itself. Everything, coming together in 30 minutes.
I’m kind of pancake-obsessed. Ever since I was a little kid, I’d have pancakes of all variations. I’m pretty sure my obsession started at the Disney family breakfasts where I could have pancakes in the shape and formation of ANY character’s face (kind of morbid now that I think about it). From then I looked forward to pancakes whether they were homemade or out of a freezer box.
Let me assure you, these taste way better than freezer box pancakes and make a complete breakfast. These pancakes are made with only the best ingredients: oat flour, raw unsweetened cacao powder (you could use unsweetened cocoa powder), banana, almond milk, natural peanut butter, and a variety of spices. I love to use oats in place of flour, especially in breakfast items. I usually make a lot of oat flour in advance and keep it in a seal-tight jar in my pantry. PS ever since getting a Silhouette for Christmas, I’m going label crazy over here. I definitely need to show you all my pantry labels!
Back to the pancakes, and specifically, the flavour of them. I love that they taste just like any other pancake that you’d eat. They are fluffy, light, and pack a punch of chocolate flavour + peanut butter without being overwhelming on either side. I also love that you can serve these to anyone since they are both vegan and gluten free.
The Raspberry Compote was certainly one of my favourite parts of this dish. The truth is that I have like, 6 bags of frozen raspberries in my freezer (…don’t ask) and then I was watching Chopped on tv and they used a raspberry compote. Ding ding! I’ve made a strawberry compote before over waffles and loved it, so I swapped in the raspberries, used the same recipe, and made this compote. It’s beautiful, bright, red and perfect for Valentine’s Day, and adds a great variety at the breakfast table if you can’t decide between this or maple syrup.
Choose this one. Trust me. Or both. I’m not judging.
P.S. aren’t these mugs the cutest? My best friend got them for myself and the Mr. He seems to really be into it!
I do hope you not only try these vegan peanut butter pancakes, but enjoy your Valentine’s Day! As a kid I celebrated it every year, buying gifts for my parents (or at least I was convinced dad buying a gift on my behalf for mom was the same thing) but it taught me that it’s about LOVE in general, so celebrate it with someone you love! I’m going to go now, before I start to sob all over this post.
If you give these Chocolate Peanut Butter Blender Pancakes a try, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen!
RELATED RECIPES
Flourless Apple Pie Pancakes
Gluten Free Pumpkin Pancakes
Peanut Butter and Strawberry Jelly Compote Waffles
Ingredients
- 1 1/4 cup oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1 small banana , about or less than 1/4 cup if it was mashed
- 1 1/2 tablespoons maple syrup
- 1 cup almond milk
- 1 1/2 tablespoons peanut butter
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Raspberry Compote:
- 1 1/2 cup raspberries
- 3 teaspoons lemon juice
- 3 tablespoons maple syrup
Instructions
Raspberry Compote
- This can be made while the pancakes are being made or in advance.
- In a pan over high heat, add all the ingredients for the compote, stirring with a wooden spoon or spatula. Allow to come to a boil, then reduce to medium heat, simmering for about 10 minutes, stirring often. When reduced to your liking, remove from heat and place in an ice bath or freezer to stop cooking for about 3 minutes. Pour from pan into a container to store it in, or straight over pancakes if serving all.
Pancakes
- In a blender add the oat flour, baking powder, baking soda, salt and cocoa powder and blend for about a few seconds to combine.
- Add the remaining pancake ingredients and blend until just combined. Scrape down the sides to ensure that all the ingredients are mixed in.
- Heat a griddle pan or a cast iron skillet over medium heat and grease with oil or cooking spray.
- Scoop 1/4 cup worth of batter out of the blender for one pancake and then until the griddle. Wait until bubbles start to form and then flip, after about 2-3 minutes. Ensure Cook for about 3 more minutes until batter is cooked through. Repeat for the other pancakes.
- Serve pancakes hot and drizzle with raspberry compote on top.
Notes
Chocolate Peanut Butter Pancakes
Ingredients
- 1 1/4 cup oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1 small banana about or less than 1/4 cup if it was mashed
- 1 1/2 tablespoons maple syrup
- 1 cup almond milk
- 1 1/2 tablespoons peanut butter
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Raspberry Compote:
- 1 1/2 cup raspberries
- 3 teaspoons lemon juice
- 3 tablespoons maple syrup
Instructions
Raspberry Compote
- This can be made while the pancakes are being made or in advance.
- In a pan over high heat, add all the ingredients for the compote, stirring with a wooden spoon or spatula. Allow to come to a boil, then reduce to medium heat, simmering for about 10 minutes, stirring often. When reduced to your liking, remove from heat and place in an ice bath or freezer to stop cooking for about 3 minutes. Pour from pan into a container to store it in, or straight over pancakes if serving all.
Pancakes
- In a blender add the oat flour, baking powder, baking soda, salt and cocoa powder and blend for about a few seconds to combine.
- Add the remaining pancake ingredients and blend until just combined. Scrape down the sides to ensure that all the ingredients are mixed in.
- Heat a griddle pan or a cast iron skillet over medium heat and grease with oil or cooking spray.
- Scoop 1/4 cup worth of batter out of the blender for one pancake and then until the griddle. Wait until bubbles start to form and then flip, after about 2-3 minutes. Ensure Cook for about 3 more minutes until batter is cooked through. Repeat for the other pancakes.
- Serve pancakes hot and drizzle with raspberry compote on top.
Notes
Nutrition
Chocolate Peanut Butter Pancakes https://jessicainthekitchen.com/chocolate-peanut-butter-pancakes/ February 12, 2016
These Baked Chocolate Cake S’mores Donuts are a delicious gluten free chocolate donut sandwich with a toasted melty marshmallow and topped with a delicious chocolate glaze. You can’t eat just one!
When was the last time I made dessert on the blog? Too long ago, that’s for sure. So I thought, why not go big or go home? What’s “bigger” than homemade donuts? These are baked, not fried, but every bite is absolutely amazing. These Baked Chocolate Cake S’mores Donuts were not only incredibly decadent and divine, they’re also so easy to make and make making homemade donuts available for everyone. Let me take you right to these babies and how you can get your hands on them.
Surprise! Speaking of babies, this is a surprise baby shower post for Chez CateyLou !! Cate just celebrated three years of blogging so I can’t think of a perfect time for this for double celebration. She blogs about beautiful baked goods and is soon due to give birth to her baby girl so make sure to check out her blog!! Also, don’t forget to check out everyone’s amazing recipes below in honour of her baby shower right before the recipe. Thanks to Zainab and Allie for hosting such an amazing baby shower! Cate, I’m wishing you the best for you and your hubby TheBetterHalf for your growing family!!
The theme for the baby shower is donuts, since Cate loves donuts, and I was absolutely in love with this theme. I’ve made donuts at home before, but I just followed a recipe. This was a great opportunity to do some serious research, trial and error, and try a recipe of my own. I’m so happy with how these Baked Chocolate Cake S’mores Donuts came out. P.S. – do you say donuts or doughnuts?
These donuts definitely taste like baked versions of your fried donuts. This means that they not only taste great, but are much less hassle. You get a super chocolate-y, melt in your mouth donut, with a toasted, melty runny marshmallows in the centre, the slight crunch of the graham crackers, and the addictive chocolate glaze all in one bite. I don’t think it gets any better than this. These were very easy to make gluten free, and I actually think that lends itself to how soft and smooth these donuts are.
Ever since becoming a vegetarian, I’ve missed marshmallows. I found vegan marshmallows online and I really fell in love with them. Then I was browsing instagram and fell upon a photo from a vegan donut store called donutfriend that made a chocolate cake s’mores donut and I was like I NEED TO MAKE THIS. I do wish one day to taste one of their donuts, but for now, mine are doing pretty great.
If you enjoy soft donuts, gooey marshmallows, and a creamy chocolate glaze, these are the donuts for you.
Don’t forget to check out everyone’s amazing donut recipes:
Baked Dark Chocolate Strawberry Donuts – Club Narwhal Baked Lemon Donuts – What Jessica Baked Next Biscoff Donuts – Baking a Moment Chai Donuts – Fresh April Flours
Chocolate Cake S’mores Donuts – Jessica in the Kitchen Chocolate Pretzel Donuts – The Emotional Baker Coconut Matcha Donuts with White Chocolate Glaze – Blahnik Baker Coffee and Donuts Breakfast Bake – The Cookie Rookie Doughnut Tiramisu – bethcakes GF Lemon Donuts with Raspberry Glaze – Thoroughly Nourished Life Maple Glazed Donut Holes – Hall Nesting Old Fashioned Sour Cream Cake Donuts – American Heritage Cooking Paleo Chocolate Frosted Donuts – A Clean Bake Raspberry Jam Filled Cupcakes – gotta get baked Sausage, Egg, and Cheese Donut Breakfast Sandwich – Shared Appetite Strawberry Margarita Oreo Donuts – Life Made Sweeter Baked Mini Samoa Donuts – Culinary Couture Donut Holes with Sweet Strawberry Dipping Sauce – Twin Stripe
Ingredients
- 1 cup all purpose gluten free flour mix , 136g or regular flour
- 1/2 teaspoon xantham gum , omit if using regular flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup raw brown sugar
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 flax egg , or other egg replacement
- 1/2 cup unsweetened almond milk , or other non-dairy milk
- 3 tablespoons vegan butter , melted
- 1 teaspoon vinegar
- 1/2 tsp vanilla extract
Glaze:
- 2 tablespoons coconut milk , NOT cream
- 1/2 cup non-dairy chocolate chips
- 1-2 tsp maple syrup , optional - depending on your taste
Su0027mores toppings:
- Enough vegan marshmallows for each doughnut , I use Dandies marshmallows
- Crushed graham crackers
Instructions
- Preheat oven to 350 degrees.
- Spray a donut pan and set aside.
- Add the almond milk and the vinegar together for two minutes until it begins to curdle. This gives the effect of buttermilk.
- Mix the flour, xantham gum, cocoa powder, brown sugar, nutmeg, baking powder, baking soda and sea salt together in a mixing bowl.
- In another bowl, mix the egg, vegan butter and vanilla extract. Add the almond milk and vinegar mixture and mix all together with a whisk.
- Pour into the dry mixture and stir together with a wooden spoon until just combined and incorporated. The dough should be thick.
- Add the batter to a piping bag, to a plastic zipped bag with the side cut and pipe the batter into the pan. You should fill the pan about ? full.
- Bake for 9 minutes. Allow to cool for about 1 minute before removing donuts from the pan to allow them to pull from the edges easily. Place donuts onto a cooling rack to cool.
Glaze
- While the donuts are baking, melt the chocolate chips for about 1- 1/2 minutes and stir until all are melted.
- Mix in the coconut milk.
- Taste, and add the maple syrup if you need to depending on your preferred taste.
Putting it all together
- Slice the doughnuts in half and place a marshmallow on top of the bottom half. Place the bottoms on a silicone baking mat or parchment paper on a cookie sheet and into your oven. Broil until the marshmallows become toasted and fluffy. Remove and top with the top half of the donut. Sprinkle with crushed graham crackers.
- Serve still warm on the same day.
- Enjoy!
