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Peanut Butter and Pecan Cupcakes topped with Chocolate Chips, cinnamon, and pecans

Peanut Butter and Pecan Pancakes

Nikki
These gluten-free and vegan peanut butter and pecan pancakes are a sinfully sweet, but healthy breakfast! Perfect for a weekend brunch or day-off breakfast to treat yourself.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 chia egg
  • 1 tablespoon coconut oil melted
  • ½ teaspoon pure vanilla extract
  • ½ cup unsweetened vanilla almond milk
  • 2-3 tablespoons agave nectar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon natural organic peanut butter
  • ½ cup oat flour
  • ¼ cup coconut flour
  • ¼ cup unsalted pecans

Instructions
 

  • Heat a pan on stove, medium heat. Spray nonstick oil of choice (I always use coconut oil).
  • Add all ingredients (except pecans) into a blender. Blend slowly to mix all ingredients.
  • Once pan is heated, pour about 1 cup of batter onto pan. Break up some of the pecans and add on top of batter. Cook until the edges appear dry and bubbles form on top, then flip. Cook for another 2 minutes on the other side. Will make 5-6 pancakes.
  • Put pancakes on two plates. Top with extra pecans, dark chocolate chips, cinnamon, maple syrup. What ever your heart desires!

Notes

OPTIONAL TOPPINGS: Dark chocolate chips, maple syrup, cinnamon, chopped pecans.
Keyword Gluten Free, pancakes, Vegan