Shoutout to my roommate for not telling my mum that I’ve been having pancakes for lunch and dinner all month long.
Crossing my fingers that nutrition researchers start considering mile-high stack of pancakes “brain food” and “the perfect fuel for maths exams” because otherwise I’m ruined and so are my chances to get a decent mark on next week’s test.
But who cares about second degree differential equations when fluffy, thick, peanut-buttery, delicious pancakes exist? I wish I could say “I do!”, but we all know that I’m on the pancake team this time.
And by “this time” I totally mean “always”.
I mean, who in their right mind would take the maths’ side when you can support the pancake faction.
Especially when it’s these peanut butter cup pancakes we’re talking about. You guys know I’m obsessed with all things round, fluffy, crispy-edged, soft-centered, sweet and delicious so it wouldn’t be wrong to say I’m a pancake conaisseur.
I’ve had my fair share of pancake attempts go wrong (welcome to the land of flat, brick-like, slimy pancakes! Population: me) so believe me when I say I can smell a brilliant pancake recipe from miles away.
Did I just call these brilliant? Maybe. Should I work on my humbleness? Most likely, but can we get back to pancakes?
These, my friends, are a breakfast dessert come true.
They’re super-duper-mega-hyper fluffy even though there are no eggs involved.
They’re the thickest pancakes around. Because I swear that if I ever have to try out another vegan pancake recipe to find out they’re actually a sick and mucky twist on a crêpe (which I do love, but c’mon, when this girl is craving pancakes, no amount of perfectly fried crêpes will suffice), I will stab myself with the rubber pancake spatula.
They’re peanut-buttery to the max. No “slight hints of peanut flavour” allowed. We want to feel like we’re digging a spool to the core of our peanut butter jar in every mouthful and WE WILL. Fasten your seatbelts, ladies and gents, this recipe will take you straight to the land of peanut butter dreams! (<<- I would SO live there)
Also, that luscious chocolate ganache is not there for decoration purposes only (although you gotta recognize it does make them look fabulous), but also to make these taste like a giant and delicious peanut butter cup.
If the words “giant and delicious peanut butter cup” don’t make you want to backflip into the sun, clapping your hands doing a sassy dance of happiness I’ll have to guess you’re actually one of the people who chose to take the maths’ side.
Congrats on being a special snowflake I guess???
For the rest of us, pancake and pb cup lovers, here’s the recipe which will change the way we look at mornings and lead us to a life full of happiness and sleepness nights anticipating the fabulousness of our brekfasts.
Use at your own risk.
- 250 grams all-purpose flour
- 10 grams baking powder
- 140 grams coconut sugar
- 160 grams natural peanut butter
- 200 grams rice milk
- 2 tsp. white wine vinegar
- 1 tbsp. vanilla extract
- 100 grams dark chocolate
- 2 tbsp. rice milk
- Whisk flour, baking powder and coconut sugar in a bowl.
- Add in peanut butter, milk, vinegar and vanilla and stir until no lumps are left.
- Heat some coconut oil in a non-stick pan and when it's hot, add 1/4 cup of batter (as much times as pancakes fit in your pan) and cook on medium heat until bubbles appear on the surface.
- Flip pancakes with a rubber spatula and keep cooking until golden.
- For the sauce, melt dark chocolate and add some rice milk to thin it out.
- Drizzle over the warm pancakes.
- Any kind of milk will do.