Chocolate Brownie Pancakes with Peanut Butter and Choc Sauce (vegan | gluten-free)

It’s pancake day which means only one thing to me…spending time with my loved ones and doing something meaningful for someone- joke! Eating pancakes of course. I mean, I probably should do that other stuff too, but there’s 364 days left in the year so it’s logic really to just overindulge on this day.


This time I made sure to have all ingredients ready as last year, the last minute shop was a disaster. It seems everyone in England puts some hardcore importance on this day (AKA shrove Tuesday), probably because of Lent where they give up most of the good stuff, commonly chocolate, fried food, cake and alike. So this is their day to binge, what a great excuse right?!


These pancakes actually utilise oat flour instead of the usual wheat type which is traditionally used so I guess a last minute shop wouldn’t be so bad because if the wheat flour’s out, you’ve now got your plan B sorted. Oat flour though, it’s kind of at the bottom of the flour hierarchy in terms of taste. Wheat flour is like a blank canvas. You can transform it into anything and will forget that it is actually the main ingredient. Oat flour on the other hand, it’s pretty arrogant. It wants to be the centre of attention so its flavour is quite overpowering in comparison.


Not that this is a bad thing, but I didn’t want to feel like I was having my usual porridge breakfast so I added chocolate. And if that wasn’t enough, I drowned it with a peanut butter chocolate sauce. Take that oats!

Serving size:

Serves 4

Ingredients for pancakes:

  • 150g oat flour
  • 1 tsp baking powder
  • 250ml soya milk
  • 40g sugar
  • 1 tbsp lemon juice
  • 80g cocoa powder
  • Oil to griddle

Ingredients for sauce:

  • 500ml plant milk
  • 80g cocoa powder
  • 2 tbsp peanut butter
  • Pinch of salt



  1. For the sauce, combine ingredients and heat in a pan until a smooth liquid and leave aside.
  2. For the pancakes, add the lemon juice to the soya milk until curdled.
  3. In a mixing bowl, place other ingredients then whisk in the curdled soya milk until a smooth batter in achieved.
  4. In a pan with a small amount of hot oil, place the batter 1 tbsp at a time and cook until bubbles start to form on the top, for around 2 minutes.
  5. Flip over for a further minute and serve.

Drizzle generously with the sauce and sprinkle with salted roast peanuts for a bit of crunch.

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