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Dark Chocolate and Peanut Butter Cup Pancakes

Serves: 8

Ready in: 15 to 30 mins

Quick Make Vegan Friendly

These decadent, dark chocolate pancakes are a total treat. You can whip them up for a birthday breakfast or even a quick pudding. Serve them with Pip & Nut Nut Butter Cups for the ultimate indulgent breakfast.

Dark Chocolate and Peanut Butter Cup Pancakes Recipe: Veggie


100g oat flour (or just finely blitz some oats!)
50g ground almonds
20g cocoa powder
2 tsp baking powder
1⁄2 tsp sea salt
60g smooth peanut butter
180ml milk of choice
2 tbsp maple syrup
1 tbsp apple cider vinegar
4 peanut butter cups, roughly chopped
2 tbsps coconut oil to fry

Optional toppings:

Cashew ice cream or coconut yoghurt
chopped nuts of your choice
sliced banana
drizzle of maple
nut butter cups, chopped


  • Preheat the oven to 150C/300F/Gas 2. In a large mixing bowl mix together the oat flour, ground almonds, cocoa powder, baking soda and salt and mix until smooth.
  • Add the nut butter to a medium bowl and slowly whisk in the milk until combined. Add in the maple syrup and cider vinegar. Pour the wet mixture into the dry mix bit by bit until you have a thick batter consistency. Fold through the chopped peanut butter cups and set aside.
  • Place a large frying pan over a medium heat and add a little coconut oil so it evenly covers the base of the pan. Scoop a small ladleful at a time into the pan to form lovely little pancakes you should get 3-4 pancakes in your pan depending on size. Fry for 2-3 minutes and then carefully flip. Cook for a further 2-3 minutes and then slide the pancakes onto a baking try and pop in the oven to keep warm whilst you continue with the remaining batter.
  • Once all the batter is used, stack a few pancakes on top of each other and top with whatever takes your fancy.
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