Chocolate Chip Peanut Butter Pancakes (Nightshade-Free Recipe Analysis)
Fluffy and delicious vegan peanut butter pancakes with chocolate chips! Served with drizzled peanut butter and melted chocolate, this is a dessert/breakfast experience of note!
Full recipe at lovingitvegan.com
1 and 1/4 cups (156g) All Purpose Flour
156 g (156g) All Purpose Flour
BLEACHED WHEAT FLOUR MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID.
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3 Tbsp Sugar
3 tbsp (38g) Sugars, Granulated
1 Tbsp Baking Powder
1 tbsp (15g) Leavening Agents, Baking Powder, Low-sodium
1/4 tsp Salt
0.25 tsp (1.5g) Salt, Table
1 cup (240ml) Soy Milk (or other non-dairy milk)
1 cup (244g) Milk, Imitation, Non-soy
1 Flax Egg
1 tbsp, whole (10g) Seeds, Flaxseed
1/4 cup (63g) Peanut Butter
63 g (63g) Peanut Butter, Smooth (includes Foods For Usda's Food Distribution Program)
3.5oz (100g) Vegan Chocolate (either chocolate chips or a slab chopped into small chunks)
3.5 oz (99g) Baking Chocolate, Unsweetened, Squares