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Quick Fix: Peanut Butter Choco Egg-less Pancakes

Posted by Carren Jao Pineda |

I love pancakes. Making them was my way of celebrating the weekend, but the whole salmonella outbreak a couple of months ago has me jittery. The more recent outbreak didn't help much either, so my fiance and I decided to look up egg-less options for making my weekend celebratory breakfast.

Tweaking a purely vegan recipe and adding our favorite things to address the taste factor, we came up with this recipe:

1 cup flour (whichever kind you prefer)
1 tablespoon white sugar
2 tablespoons baking powder
1/8 teaspoon salt
1 cup regular whole milk
2 tablespoons vegetable oil
1 tablespoon butter, melted
2 heaping spoons of peanut butter (as much as you want really)
1 Ghirardelli dark chocolate square (You could probably use any chocolate. That's just the one that was handy for us.)
Maple syrup

  1. Mix all ingredients except for peanut butter and chocolate in a bowl until smooth.
  2. Add peanut butter and swirl it. There's no need to smoothen the mixture. The chunkier the better, I say.
  3. Crumble the chocolate and add to the mixture.
  4. Pour the mixture bit by bit as you would a regular pancake mix.
  5. Finish off your cooked pancakes with maple syrup on top. I'd recommend having milk or water handy. The peanut butter makes for a hefty pancake experience. :)
  6. Enjoy!

Photo credit: Carren Jao


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