Kristy Turner
Easy Vegan Maple Peanut Butter Pancakes
Breakfast in bed has never been sweeter—or fluffier.
August 29, 2024
Nut butters and maple syrup are traditionally reserved for pancakes after they leave the griddle, but Kristy Turner’s game-changing recipe from But My Family Would Never Eat Vegan! is making us question why we never incorporated the two sticky-smooth ingredients into our batter sooner. Her gluten-free rendition of the brunch classic creates pillow-soft hotcakes, perfect for a lazy Sunday.
What you need:
¾ cup oat flour
¾ cup gluten-free flour blend
1 tablespoon cornstarch
1 tablespoon baking powder
½ teaspoon salt
1¼ cups vegan milk
⅓ cup maple syrup, plus more for serving
¼ cup unsalted, unsweetened peanut butter
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Vegan cooking spray
Vegan butter, optional
What you do:
- In a large bowl, whisk together the oat flour, gluten-free flour, cornstarch, baking powder, and salt. In a medium bowl, whisk together the milk, maple syrup, peanut butter, vinegar, and vanilla. Add the wet ingredients to the dry and stir until combined.
- Heat a large frying pan or griddle over medium heat and lightly spray with cooking spray. Using a ⅓-cup measuring cup, scoop the batter onto the pan and cook until the top begins to bubble and the edges begin to lift. Use a spatula to flip the pancake. Cook another minute or two. Gently lift the edge of the pancake to make sure it’s golden brown, then transfer the pancake to a plate. Repeat with the remaining batter, taking care to re-grease the pan between pancakes.
- Serve pancakes topped with a bit of butter if desired and a drizzle of maple syrup.
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