Easy Vegan Gluten-Free Chocolate Peanut Butter Pancakes with Vibrant Raspberry Compote
Our Chocolate Peanut Butter Pancakes are incredibly easy to make in a blender and are ready to enjoy in just 30 minutes! These delightful vegan and gluten-free pancakes are generously topped with a homemade raspberry compote, making them a perfect, wholesome breakfast or brunch for the entire family.
Indulge in the Ultimate 30-Minute Blender Pancakes
I simply couldn’t resist! Just in time for any special occasion, especially Valentine’s Day, I had to share these incredible Chocolate Peanut Butter Pancakes with you. Why? Because everyone deserves a morning of pure bliss, whether you’re celebrating with a loved one or simply treating yourself to something extraordinary. Imagine enjoying these fluffy, flavorful pancakes in bed on a lazy Sunday morning, or perhaps at a sturdy dining room table where you won’t risk spilling delicious compote on your favorite sheets. It’s all about creating those perfect, regret-free moments.
And let me assure you, with these pancakes, regret will be the furthest thing from your mind. We’re talking about vegan blender pancakes, which are, without a doubt, the world’s easiest pancakes to whip up. The process is remarkably simple: toss all the ingredients into your blender, blitz until smooth, and then start pouring your perfectly formed pancakes onto the griddle. While your pancakes are cooking to golden perfection, a vibrant raspberry compote simmers effortlessly in the background, practically making itself. The best part? This entire indulgent breakfast comes together in just 30 minutes, allowing you to savor every moment without a lengthy kitchen marathon.
My Lifelong Obsession with Pancakes
Confession: I am utterly pancake-obsessed. My love affair with these breakfast delights began early in life. I recall my childhood days filled with the excitement of Disney family breakfasts, where I could feast on pancakes shaped like any beloved character. While the concept of eating a character’s face might seem a little unusual now, those memories solidified my profound appreciation for pancakes. From homemade stacks lovingly prepared in our kitchen to the convenience of a freezer box on busy mornings, I’ve always looked forward to them.
But rest assured, these Chocolate Peanut Butter Pancakes transcend any store-bought frozen variety. They offer a complete, satisfying breakfast that’s both nourishing and incredibly delicious. Each pancake is crafted with only the highest quality ingredients, ensuring a wholesome and flavorful experience. We use nutrient-rich oat flour, raw unsweetened cacao powder (though unsweetened cocoa powder works just as well), ripe banana for natural sweetness, creamy almond milk, and rich natural peanut butter, all enhanced with a symphony of warm spices.
I particularly love incorporating oats into my breakfast creations, especially as a flour substitute. Oat flour not only makes these pancakes gluten-free but also adds a lovely texture and nutritional boost. I often prepare a large batch of homemade oat flour in advance and store it in an airtight jar in my pantry. On a side note, ever since I received a Silhouette for Christmas, I’ve gone a bit label-crazy! I absolutely must show you all my newly organized pantry labels soon!
The Perfect Balance of Chocolate and Peanut Butter
Now, let’s dive into the core of these pancakes: their sensational flavor and texture. What I adore most is that they deliver all the classic pancake comfort you’d expect, while introducing an exquisite fusion of chocolate and peanut butter. They are wonderfully fluffy and light, offering a powerful yet perfectly balanced punch of both flavors without either being overwhelming. This delicate harmony ensures a truly satisfying bite every time. Another fantastic benefit is their universal appeal: since they are both vegan and gluten-free, you can confidently serve these to almost anyone, regardless of dietary restrictions, knowing they’ll be a crowd-pleaser.
The Star Topping: Raspberry Compote
The Raspberry Compote truly stands out as one of my favorite elements of this dish. The truth is, I had about six bags of frozen raspberries lurking in my freezer (please, don’t ask!), and then, serendipitously, I watched an episode of Chopped where a raspberry compote was featured. Ding ding! An idea was born! I had previously made a delicious strawberry compote for waffles and absolutely loved it. So, I simply swapped the strawberries for raspberries, used the same tried-and-true recipe, and created this stunning compote.
It’s beautiful, bright, and vibrant red, making it an especially festive topping for occasions like Valentine’s Day. Beyond its aesthetic appeal, it introduces a wonderful variety to your breakfast table, offering a refreshing alternative or complement to traditional maple syrup. The compote’s slightly tart and sweet profile perfectly cuts through the richness of the chocolate and peanut butter pancakes, creating an unforgettable flavor experience. If you’re torn between this compote and maple syrup, choose this one. Trust me. Or, for the truly indulgent, enjoy both! I’m certainly not here to judge your breakfast choices.
P.S. Aren’t these mugs the absolute cutest? My best friend gifted them to me and the Mr. He seems to be quite fond of them!
Celebrating Love and Delicious Food
I sincerely hope you not only try these incredible vegan peanut butter pancakes but also cherish whatever special day you choose to celebrate them on! Growing up, I always celebrated Valentine’s Day, often buying gifts for my parents (or at least believing that my dad buying a gift for my mom on my behalf counted!). Those traditions instilled in me the understanding that it’s fundamentally about love in its purest form. So, whether it’s romantic love, familial love, or self-love, celebrate it with someone you care about, and definitely with delicious food! Now, if you’ll excuse me, I need to wrap this up before I start getting too sentimental and, well, sob all over this post.
If you whip up these delightful Chocolate Peanut Butter Blender Pancakes, please share your thoughts in the comment section below! You can also tag me on Instagram using the hashtag #jessicainthekitchen – I’d love to see your creations!
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Chocolate Peanut Butter Pancakes
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Ingredients
- 1 1/4 cup oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1 small banana, about or less than 1/4 cup if it was mashed
- 1 1/2 tablespoons maple syrup
- 1 cup almond milk
- 1 1/2 tablespoons peanut butter
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Raspberry Compote:
- 1 1/2 cup raspberries
- 3 teaspoons lemon juice
- 3 tablespoons maple syrup
Instructions
Raspberry Compote
- This beautiful compote can be prepared simultaneously while the pancakes are cooking, or you can make it in advance for ultimate convenience.
- In a medium pan, combine all the raspberry compote ingredients. Place the pan over high heat, stirring continuously with a wooden spoon or spatula. Bring the mixture to a rapid boil, then reduce the heat to medium and allow it to simmer gently for about 10 minutes, stirring frequently. Once the compote has reduced to your desired consistency, remove it from the heat. To stop the cooking process and preserve its vibrant color, you can place the pan in an ice bath or briefly put it in the freezer for about 3 minutes. Transfer the compote from the pan into a storage container if preparing in advance, or directly drizzle it over your fresh pancakes if serving immediately.
Pancakes
- Begin by adding the dry ingredients for the pancakes—oat flour, baking powder, baking soda, salt, and cocoa powder—into a blender. Pulse for just a few seconds to ensure they are well combined. This prevents lumps and ensures even distribution of the leavening agents.
- Next, add all the remaining wet ingredients for the pancake batter to the blender. Blend until just combined and smooth. Be careful not to overmix, as this can lead to tough pancakes. Take a moment to scrape down the sides of the blender with a spatula to ensure all ingredients are fully incorporated and no dry spots remain.
- Heat a griddle pan or a trusty cast iron skillet over medium heat. Lightly grease the surface with a small amount of oil or cooking spray to prevent sticking.
- Using a 1/4 cup measure, scoop out portions of the pancake batter directly from the blender and pour onto the hot griddle. Cook each pancake for approximately 2-3 minutes per side. You’ll know it’s time to flip when bubbles begin to form and pop on the surface, and the edges appear set. Flip carefully and continue cooking for another 2-3 minutes, or until the pancake is golden brown and cooked through. Repeat this process for the remaining batter, cooking in batches as needed.
- Serve your fluffy pancakes hot, fresh off the griddle, and generously drizzle with the vibrant raspberry compote. For an extra touch, you can also add a sprinkle of fresh berries or a dusting of powdered sugar.
Notes
The homemade Raspberry Compote also stores beautifully. Keep it in a sealed container in the refrigerator for at least 3 days. It’s perfect for meal prepping your breakfast toppings!
These Chocolate Peanut Butter pancakes are made effortlessly in a blender and come together in just 30 minutes! They are wonderfully gluten-free and vegan, making them suitable for various dietary needs, and are deliciously topped with a vibrant raspberry compote.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.