Maple Peanut Butter Pancakes

Maple Peanut Butter Pancakes Recipe

By Veegs

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 25 minutes

Ingredients

¾ cup oat flour (certified gluten-free)

¾ cup gluten-free flour blend (soy-free if necessary)

1 tablespoon cornstarch

1 tablespoon baking powder

½ teaspoon salt

1¼ cups nondairy milk (nut-free and/or soy-free if necessary)

1⅓ cup maple syrup, plus more for serving

¼ cup unsalted, unsweetened peanut butter (or nut or seed butter of your choice)

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

Vegan butter (soy-free if necessary), optional

Instructions

1In a large bowl, whisk together the oat flour, gluten-free flour, cornstarch, baking powder, and salt.

2In a medium bowl, whisk together the milk, maple syrup, peanut butter, vinegar, and vanilla.

3Add the wet ingredients to the dry and stir until combined.

4Heat a large frying pan or griddle over medium heat for a couple of minutes. Lightly spray with cooking spray. Using a ⅓-cup measuring cup, scoop the batter onto the pan and cook until the top begins to bubble and the edges begin to lift. Use a spatula to flip the pancake. Cook for another minute or two.

5Gently lift the edge of the pancake to make sure it’s golden brown, then transfer the pancake to a plate. Repeat with the remaining batter, taking care to re-grease the pan between pancakes.

6Serve the pancakes topped with a bit of butter (if desired) and a drizzle of maple syrup. Keep leftovers in an airtight container in the fridge for 1 to 2 days.

7Variation: These can also be made by replacing the oat flour, gluten-free flour, and cornstarch with 1½ cups unbleached all-purpose flour. If the batter is too thick, you may need to add a few tablespoons of nondairy milk to thin it out.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.