Brownie Vegan Pancakes with Cookie Dough Swirl
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Food Faith Fitness · by Taylor Kiser★ 5.0 (3)

Brownie Vegan Pancakes with Cookie Dough Swirl

NUTRITION · PER SERVING40M COOK
CAL 18%·PRO 36%
CARBS 52G58% OF CAL
9G FIBER0G ADDED0G INTRINSIC21G OTHER22G TOTAL SUGAR
FAT 9G23% OF CAL
2G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fudgy vegan pancakes made from chickpeas and topped with a peanut butter cookie dough swirl. A decadent, protein-rich breakfast that doubles as dessert.

mainamericanbaked gooddairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/3 cup chickpeas (papery skins removed)
  • 1 1/2 tablespoons powdered peanut butter
  • 1 tablespoon agave syrup
  • 1 tablespoon unsweetened applesauce
  • 1/2 tablespoon natural peanut butter
  • 1/2 tablespoon unsweetened vanilla almond milk
  • 1/2 teaspoon raw vanilla extract
  • Pinch of salt
  • Pinch of baking soda
  • 1 tablespoon dairy-free mini chocolate chips
  • 2 tablespoons flax meal
  • 5 tablespoons warm water
  • 6 tablespoons unsweetened applesauce
  • 1/4 cup agave syrup
  • 3 tablespoons unsweetened vanilla almond milk
  • 2 teaspoons raw vanilla extract
  • 3/4 cup powdered peanut butter
  • 6 tablespoons oat flour
  • 5 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
PREP
10M
SODIUM
496MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.