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Chocolate pancakes with gooey chocolate chips inside

Chocolate Peanut Butter Chickpea Pancakes

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 7 Servings
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 1 can Chickpeas drained and rinsed
  • ⅓ cup Almond Milk
  • ½ cup Peanut Butter or any nut butter
  • 3 Tbsp Maple Syrup or Honey
  • 2 Eggs or ½ cup Chickpea Water
  • 1 tsp Baking Soda
  • ½ tsp Vanilla Extract
  • ¼ cup Cocoa Powder
  • ½ cup Chocolate Chips optional (dairy-free or regular)

Method
 

  1. In a blender or food processor, blend all ingredients until smooth. If using chocolate chips, fold into batter.
  2. Heat a large pan on medium heat. Once hot, turn to low and add butter or oil, if desired. Scoop ¼ cup of the batter and drop onto pan. Cook until bubbles form and edges are dry. Flip and cook on the other side until brown.
  3. Serve with peanut butter, almonds, chocolate chips, or any other toppings you love. Enjoy!

Notes

*Batter can be used to make waffles in a waffle iron.
*Pancakes can be frozen in an airtight container for up to 3 months. When ready to cook, microwave from frozen for 1-2 minutes or until heated through.