Bakerita · by Bakerita | Rachel Conners★ 4.3 (6)
Gluten-Free Vegan Peanut Butter Chocolate Chip Pancakes
NUTRITION · PER SERVING25M COOK
CAL 30%·PRO 21%
CARBS 95G63% OF CAL
10G FIBER21G OTHER65G TOTAL SUGAR
FAT 22G33% OF CAL
29G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick vegan and gluten-free pancakes made in the blender with peanut butter, banana, and chocolate chips. They come together in just 20 minutes for an easy weekday breakfast.
mainamericanbaked good⚡ microwave🍳 skillet🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ½ cup almond milk (or dairy-free milk of choice)
- ½ teaspoon apple cider vinegar
- 1 cup gluten-free rolled oats
- 1 ripe banana
- 2 tablespoons peanut butter
- 2 tablespoons pure maple syrup
- 1 tablespoon baking powder
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
At a glance
PER SERVING · TIME 25M
CAL 30%·PRO 21%
CARBS 95G63% OF CAL
10G FIBER21G OTHER65G TOTAL SUGAR
FAT 22G33% OF CAL
29G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 88mg
- Total sugar
- 65g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 526mg
- Calcium
- 161mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 88MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.