Vegan Gluten-Free Chocolate Peanut Butter Chickpea Pancakes

2016-09-28

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Ahh the age old battle of whether to go salty or sweet for breakfast. Will there ever be a winner? Or will the two be able to come together in peace (or peas?)

Vegan gluten-free chocolate peanut butter chickpea pancakes. The name is a mouthful – and so is the stack

Chickpeas are one of my favorite plant-based superfoods to incorporate into recipes. Whether you roast them to add a bit of crunch to a hump-day salad, or pulse ‘em smooth for some celebratory weekend cookie dough balls – chickpeas are one lean, mean, versatile bean. So when the opportunity to combine them with my favorite breakfast food presented itself, I couldn’t wait until #pancakesaturday to try it out.

The best thing is, these bad boys know no discrimination. Whether you’re dairy free, egg free, gluten free – or all three, this is the breakfast (or lunch or dinner) for you. The combination of chocolate and peanut butter will leave you feeling like one of the kids in the Reese’s puff commercials floating through swirls of peanut butter and chocolatey goodness, but also give you stable fuel to get through a busy day.

So, maybe tomorrow morning in addition to telling yourself to “carpe diem”, throw a little reminder in there to “carpe pea-m” too.

Ingredients

  • 1 16oz can of chickpeas
  • 1/2 cup unsweetened almond milk
  • 1/3 cup peanut butter
  • 4 T applesauce
  • 2 T flaxmeal
  • 1 t cinnamon
  • 1 t baking soda
  • 1 t vanilla
  • pinch of salt
  • 1/2 cup dark chocolate chips

Method

Step 1

1. Prepare flax eggs: combine 2 T flax meal with 4.5 T warm water in a small dish. Mix and set aside to gel for 3-4 minutes.

Step 2

2. Rinse and drain chickpeas, doing your best to remove any skin.

Step 3

3. Add chickpeas and applesauce to the food processor or blender. Pulse until evenly blended or nearly smooth, stopping periodically to scrape down sides if needed.

Step 4

4. Once blended, add all other ingredients (with the exception of the chocolate chips,) to the food processor and process until batter is smooth. Consistency should be thick but pourable. Add more almond milk if needed to achieve desired consistency.

Step 5

5. Add chocolate chips to batter and stir by hand until well incorporated.

Step 6

6. Pour ⅛ cup dollops of batter onto a greased skillet. If batter is on the thicker side, use the bottom side of a spoon to help spread out pancakes if needed. Once batter starts to bubble, use a spatula to flip the pancake over. Once both sides are well cooked, transfer to a plate.

Step 7

7. Once your stack is complete, top with more chocolate chips, peanut butter, and/or maple syrup. Enjoy!

Recipe Type:

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

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Comments (9)

  1. posted by Sage on September 28, 2016

    What type of chocolate did you u
    se?

      Reply
    • posted by Lauren Bossi on October 4, 2016

      Trader Joes semi-sweet chocolate chips!

        Reply
  2. posted by Hayley on October 7, 2016

    Mine seems to fall apart when I tried to flip them over. Tasted great but looked terrible cause they were all mushed lol

      Reply
    • posted by Lauren Bossi on October 26, 2016

      Hi Hayley, I found that drying out the chickpeas completely before processing, or replacing half the chickpea amount with chickpea flour helps with the runniness. Thanks for the feedback!

        Reply
  3. posted by Heather Pacheco on October 25, 2016

    Lauren – Thank you for this great recipe. My kids & hubby really loved it (and we are new to the plant-based extremes.) (fyi – My 16 yr old son asked for seconds!) For anyone else out there who needs to, I wanted to let you know that I made a few substitutions and they were still a hit. The subs I made were that a) I used sunbutter instead of PB (nut allergies here), b) I used dark chocolate chips, c) I used coconut milk (all we had) and d) I used half a banana for the applesauce because we were out. I will look forward to re-making this recipe as written (except the PB) to really get the real deal. My pancakes came out kind of flat and the batter was really green, so I am anxious to see if doing this the RIGHT way would eliminate some of that weirdness. Thanks again… definitely on our “repeat” list.

    p.s. Hayley… I found that if you scoot the flipper under all the sides a bit to get it “ready” for flipping, you can do a more forceful scoop-and-flip single motion that gets under the whole thing for more flipping success.

      Reply
    • posted by Lauren Bossi on October 26, 2016

      Hi Heather! Wow, that is awesome to hear, I’m glad you and your family enjoyed them! Subbing half the amount of chickpeas with chickpea flour will alleviate a bit of the runniness and perhaps the flatness as well. Thanks for sharing!! 🙂

        Reply
  4. posted by jcjennjohnson on October 25, 2016

    how many servings in this recipe?

      Reply
    • posted by Lauren Bossi on October 26, 2016

      2-3!

        Reply
  5. posted by Patricia on February 18, 2017

    Is there nutrition information for this recipe?

      Reply

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