Maple Peanut Butter Pancakes

Maple Peanut Butter Pancakes Recipe

By Veegs

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 25 minutes


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


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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