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Vegan Chocolate Pancakes with Peanut Butter Caramel

By Peachy Palate

These easy fluffy vegan chocolate pancakes are delicious just on their own, but of course they’re elevated to a whole new level of deliciousness with a smooth speedy peanut butter caramel sauce. Plus they’re eggless and dairy-free! Flaxseed and water simply whisked together creates a fantastic egg substitute for all your vegan baking needs.

Vegan Chocolate Pancakes with Peanut Butter Caramel

Preparation Time – 5 minutes

Cooking Time – 10 minutes

Servings – 2 


For the Caramel

  • 25g smooth drippy peanut butter
  • 40ml maple syrup
  • Pinch of salt

For the Pancakes

  • 90g buckwheat flour
  • 20g cocoa powder
  • 1 tsp baking powder
  • ½ tsp apple cider vinegar
  • 1 tbsp Linwoods milled flaxseed
  • 225ml non dairy milk of choice
  • ½ a ripe banana or 50g apple puree
  • 1 tbsp maple syrup


  1. Whisk together caramel ingredients in a small bowl. This can be made in bigger batches and stored in a sealed jar at room temperature for up to one week.
  2. Whisk together all pancakes ingredients in a large jug. Allow to rest for 5 minutes before cooking.
  3. Heat a large non stick pan over a medium heat. Grease the pan with some coconut oil or spray oil.
  4. Cook ¼ cup (60ml) of batter per pancake. When bubbles form and the edges start to set you can flip them and cook for about 30 seconds to 1 minute more on the opposite side.
  5. Serve pancakes with caramel, berries and some cacao nibs!
Vegan Chocolate Pancakes with Peanut Butter Caramel



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