Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups (192g) superfine oat flour (I use Bob's Red Mill)
  • 1/4 cup (40g) potato starch
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup + 2 tablespoons (96g) peanut butter (or use almond butter, but it will make them slightly more tender)
  • 1/4 cup + 2 tablespoons (120g) pure maple syrup
  • 3/4 cup (180g) unsweetened applesauce
  • 1/2-3/4 cup water (if using almond butter it is only 1/2 cup, but with peanut butter or the all-purpose flour version, you may need up to 3/4 cup)
  • 1 tablespoon (15g) vanilla extract
  • 1/4 cup (50g) mini dairy-free chocolate chips
  • 1/2 cup (120g) pure maple syrup
  • 1/4 cup (64g) creamy peanut butter-mine has added salt
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt if your peanut butter doesn't have any
  • I use this scale.
  • I use this pancake griddle.

Instruction

  • Add the oat flour (or all purpose flour-see note below), potato starch (or cornstarch-see note below), baking powder and salt to a large bowl and whisk really well to make sure there are no lumps.
  • In a separate medium bowl, combine the peanut butter, syrup, applesauce, water and vanilla and whisk until completely smooth. Pour the liquids into the dry ingredients while whisking. Add the chocolate chips.
  • The batter should be thick and smooth, but still slightly pour-able, not runny, but similar to muffin batter. If you add too much liquid, your pancakes will be flat. Important to now let the batter sit 10-15 minutes (while you heat up the pan) to let the baking powder react and absorb the other ingredients, this will make a difference in how your pancakes cook and fluff up, trust me. While the batter is sitting, begin heating up your pan over medium-low, closer to low. 
  • For extra fluffy pancakes, I use a 4.5 inch round cookie cutter. You will get 8 large pancakes this way (using 1/3 measuring cup). It truly makes a perfect, fluffy round and evenly-cooked pancake. You don't have to do this, but please know that your pancakes will not look quite as fluffy as in the photos without a cookie cutter. If you make more traditional medium size pancakes, you should get 12-14 pancakes, using a 1/4 measuring cup. Pour the batter in and immediately smooth out the top with the back of a spoon (if using the cookie cutter). Let it cook for 3-4 minutes or until the sides have started to dry up, you don't want to flip it too soon or they won't cook all the way through. 
  • For the caramel: Add all of the ingredients to a small sauce pan and turn the heat to medium. Whisk until smooth and combined. Once the mixture starts to bubble, let it cook for about a minute just until it starts to thicken, that's it! Don't cook it too long or it will get overly thick. This caramel will thicken even more as it sits, so just gently reheat it or add some plant milk to thin it out some, if desired.