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two stacks Chocolate Peanut Butter Pancakes

Vegan Chocolate Peanut Butter Pancakes

Recipe for fluffy Vegan Chocolate Peanut Butter Pancakes. Chocolate Pancakes topped with Peanut Butter Sauce and Shaved Chocolate.
Course Breakfast
Cuisine American, Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 437kcal
Author Elephantastic Vegan


Chocolate Pancakes

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 2 tablespoons cocoa powder
  • 1 tablespoon date syrup (or maple syrup)
  • 3/4 cup unsweetened plant-based milk
  • 1 teaspoon canola oil + more for spraying the pan with oil

Peanut Butter Sauce and Topping

  • 2 tablespoons peanut butter
  • 1/4 cup hot water (+ more until the peanut butter sauce is drizzly)
  • 1 teaspoon maple syrup
  • 1 piece dairy-free chocolate (ca. 15g)


  • Add the flour, baking powder, cocoa powder and salt in a mixing bowl, give it a quick whisk. Add in the date syrup, plant-based milk and canola oil. Whisk until incorporated. Let it sit for a few minutes.
  • Meanwhile, let's prepare the peanut butter sauce. In a bowl, whisk the peanut butter, hot water and maple syrup. Depending on the Peanut Butter you're starting out, you might have to add more hot water to make it drizzly.
  • Use a veggie peeler to shave the chocolate.
  • Back to the pancakes, spray a flat pan or griddle with oil and heat it up to medium to low heat. Add a small ladle of pancake batter. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes.
  • Now, let's stack the pancakes, drizzle peanut butter sauce on top and add the shaved chocolate. Enjoy!


Calories: 437kcal | Carbohydrates: 73g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Sodium: 134mg | Potassium: 572mg | Fiber: 4g | Sugar: 14g | Calcium: 173mg | Iron: 4.1mg