Vegan gluten-free chocolate peanut butter chickpea pancakes. The name is a mouthful – and so is the stack! This breakfast is both sweet and salty.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Breakfast
Cuisine: American
Servings: 4servings
Calories: 373kcal
Author: Lauren Bossi
Ingredients
16ouncesof cooked chickpeas
1/2cupof unsweetened almond milk
1/3cupof peanut butter
1/4cupof applesauce
2Tablespoonsof flaxmeal
1teaspoonof cinnamon
1teaspoonof baking soda
1teaspoonof vanilla
pinch of salt
1/2cupof dark chocolate chips
Instructions
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.
Rinse and drain chickpeas, doing your best to remove any skin.
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.
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.
Add chocolate chips to batter and stir by hand until well incorporated.
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.
Once your stack is complete, top with more chocolate chips, peanut butter, and/or maple syrup. Enjoy!