Vegan Pancakes with Peanut Butter

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 561.5
  • Total Fat: 15.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 861.7 mg
  • Total Carbs: 99.7 g
  • Dietary Fiber: 11.1 g
  • Protein: 17.5 g

View full nutritional breakdown of Vegan Pancakes with Peanut Butter calories by ingredient
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This recipe is adapted from Refresh cookbook. This recipe is adapted from Refresh cookbook.
Number of Servings: 6


    Dry Mix:

    3 cups whole wheat pastry flour
    1 1/2 cups unbleached white flour
    3/4 cup oats
    2 tbsp baking powder
    3/4 tsp sea salt

    Wet Mix:

    4 tbsp maple syrup
    1 tbsp peanut butter (we used chunky and it was great)
    4 tbsp olive oil
    4 1/2 cups vanilla soy milk


Mix the dry ingredients and the wet ingredients separately; then fold together with a whisk or large spoon. Be careful not to over mix the batter. A few lumps in the batter are fine. Let stand for 5 minutes.

Heat a tbsp of oil in a heavy-bottomed frying pan or skillet. Scoop about 4 ounces of pancake batter and drop onto hot surface.

Flip the pancake when the bottom side os brown and the batter on top is bubbling.

Number of Servings: 6

Recipe submitted by SparkPeople user CATCH23.

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Member Ratings For This Recipe

  • Incredible!
    So tasty! And really lovely with a fruit syrup, used Chokecherry and it was superb! - 10/16/10

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