Friday, 22 May 2015

Chocolate Chip and Peanut Butter Pancakes

Soft and gooey dark chocolate chunk pancakes with a strong peanut butter flavour drizzled with chocolate sauce and a healthy peanut butter caramel

Happy Friday ma lovelies!

Finally the weekend to put your feet up, watch some cheesy television and eat pancakes. What you don't do that? okay just me then...
Can we also have a big woop whoop for the fact that it is now half term (maybe not for you folks working though but at least there's a bank holiday!). Even though I will be spending my half term in school studying it feels so good knowing I will not have to get up as early. Usually I'm an early riser anyway but lately I have been wanting about another oh i don't know,  2-3 hours of sleep...

but these pancake would certainly get me up in the morning. Smooth introduction for these pancakes or what~
I made these pancakes in a desperation for something sweet after school on a Friday and pancakes are obviously my go to saviour. I've already posted a picture of these on my instagram and thought why not turn it into a blog post? They were uber delicious and I have to admit, was pretty proud of the styling on this one ;)
The recipe I used was from Vegan8 for Peanut Butter Chocolate Chip Pancakes with Peanut Butter Caramel and boy oh boy am I glad I chose this one- healthy yet satisfying peanut butteryness and chocolate chunk action stuffed in a pancake. I'm on board.  And can't get over Vegan8's instagram feed thooooo, food blogger goals.

Yeah mine didn't come out as perfect as Vegan8's but at least that gives me an excuse to make them again asap. I halved the recipe for these and cut out the pancakes with a cookie cutter since the shape was just not photogenic XD The original recipe uses a cookie cutter to actually fry the pancakes but all I had were plastic ones and well, lets just say I have had a few plastic burning experiences in the past... not pretty. or tasty.

Just a last note and my words of wisdom for this week~ make the peanut butter caramel. Yet again this was from Vega8's blog and oh my I could eat that every day all day, porridge lovers out their I could imagine this being your matchmaker. Drizzle that shiz along with my chocolate sauce recipe, adds some blueberries and if your feeling fancy, use a butterfly cookie cutter and make pretty butterfly pancakes as follows~ but you know only if you have enough will power to wait.


  • 3/4 cup oat flour (I just blend some porridge oats up in a blender till flour consistency)
  • 2 tbsp cornstarch
  • 1/2 tbsp baking powder
  • 3 tbsp smooth peanut butter (I use this)
  • 3 tbsp maple syrup
  • 6 tbsp apple sauce (I used unsweetened pureed apples)
  • 6 tbsp water
  • 1/2 tbsp vanilla extract
  • 1/4 cup chopped dark chocolate (I use 85%)
  • crack of sea salt
  • 1/4 cup maple syrup 
  • 2 tbsp smooth peanut butter
  • 1/4 tsp vanilla extract
Also serve with Chocolate Sauce and fruit if you want ^^

1. Add the oat flour, cornstarch, baking powder and salt to a bowl or a jug and mix well with a whisk to get rid of any clumps. 
2. In a separate bowl, add the peanut butter, maple syrup, applesauce, water and vanilla extract. Whisky together until completely smooth (this may take a while if your peanut butter is quite firm- you can soften before if so).
3. Pour the liquids into the dry ingredients and whisk together. Do not over mix the batter- you want it until it is just incorporated. The consistency will be very thick so do not panic! It should be spreadable with a spoon.
4. Let me the batter sit for 10-15 minutes so that the baking powder can do its magic.
5. Whilst the batter is resting, preheat your frying pan with a thin layer of oil. You want the pan hot for the pancakes so turn your pan to medium low- low and allow to heat for a while. 
6. Pour about 4 tbsp of the batter in the pan with a spoon and spread evenly, let cook for about 3-4 minutes or until edges have firmed up. It is important that your pan is on low so that you let your pancakes cook all the way through. 
7. Flip (when firm enough to flip) and cook for another 2-3 minutes or longer- low and slowwwww
8.Repeat with remaining batter. 

1. Add all the ingredients to a small (microwavable safe) bowl and put it in the microwave for about 2-3 minutes making sure to stop in intervals to mix. You will know when it is done when its thicker in consistency and thoroughly combined and smells delicious. If it is too thick you can add some water to thin it out~


  1. Sweet idea! I dislike peanut butter but I think this would be yummy with almond or hazelnut butter too ^_^

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    1. ooo definitely! I have never tried hazelnut butter before, any good?! xo ^0^