For the Cookie Swirl:
For the Pancakes:
- 1/3 cup Chickpeas, Papery skins removed, 60 grams
- 1 1/2 tablespoons Powdered Peanut Butter
- 1 tablespoon Agave Syrup
- 1 tablespoon Unsweetened Applesauce
- 1/2 tablespoon Natural Peanut Butter
- 1/2 tablespoon Unsweetened Vanilla Almond Milk
- 1/2 teaspoon Raw Vanilla Extract
- pinch of Salt
- pinch of Baking Soda
- 1 tablespoon Dairy-Free Mini Chocolate Chips
- 2 tablespoons Flax Meal
- 5 tablespoons Warm Water
- 1/4 cup Unsweetened Applesauce, Plus 2 tablespoons
- 1/4 cup Agave Syrup
- 3 tablespoons Unsweetened Vanilla Almond Milk
- 2 teaspoons Raw Vanilla Extract
- 3/4 cup Powdered Peanut Butter
- 1/4 cup Oat Flour, Plus 2 tablespoons
- 5 tablespoons Unsweetened Cocoa Powder
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
Place the 2 tablespoons of flax meal into a medium bowl and whisk in the warm water until well combined. Place into the refrigerator to thicken while you get the pancakes ready.
In a SMALL food processor (mine is 3 cups) combine all of the cookie dough ingredients, except the chocolate chips. Run the food processor, stopping to scrape down the sides as necessary, until the cookie dough is creamy and smooth.
Transfer the cookie dough to a small bowl and stir in the chocolate chips. Scoop into a parchment bag and set aside.
Generously spray a large griddle with cooking spray and heat to medium low, or about 275°F.
In a large bowl, whisk together the apple sauce, agave, almond milk and vanilla extract until well combined. Remove the flax mixture from the refrigerator and whisk it in. Set aside.
In a small bowl, stir together the powdered peanut butter, oat flour, cocoa powder (make sure you don’t measure it when it’s super lumpy,) baking powder and salt.
Pour the dry ingredients into the wet ingredients and whisk until smooth. Your batter will be quite thick, this is normal.
Drop the batter by scant 1/4 cups (about 3 Tablespoon) onto the hot griddle. Spread them out only a little bit.
Cut the small tip off the end of the parchment bag and pipe a swirl of the cookie dough in the center of each pancake.
Cook until the edges look set and the bottom of the pancake begins to brown, about 8-10 minutes.
VERY gently flip the pancake and cook until the cookie swirl lightly browns, about another 5-6 minutes.
- Be careful not to crowd the pancakes, as you need a little bit of room for flipping. I cooked 4 at a time on a large griddle.
- You need to cook these low and slow, so that the center cooks before the outside burns.
- Do NOT make these pancakes too big. You want them smaller and thicker, or else they are very hard to flip.
***I think these are sweet and creamy enough to be eaten without syrup. But my husband liked them with maple syrup or, if you’re feeling indulgent, chocolate sauce!