Vegan Gluten-Free Chocolate Peanut Butter Chickpea Pancakes

BY : PUBLISHED : September 28th, 2016 UPDATED: August 17th, 2021


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.

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Vegan Gluten-Free Chocolate Peanut Butter Chickpea Pancakes

Lauren Bossi
5 from 1 vote
Course Breakfast
Cuisine American


  • 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


  • 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.
  • 2. Rinse and drain chickpeas, doing your best to remove any skin.
  • 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.
  • 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.
  • 5. Add chocolate chips to batter and stir by hand until well incorporated.
  • 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.
  • 7. Once your stack is complete, top with more chocolate chips, peanut butter, and/or maple syrup. Enjoy!
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Lauren Bossi

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.

View all posts by Lauren Bossi