(Recipe inspired by and photos provided by Food Fanatic)



  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 3/4 cup PB&Me
  • 2 tablespoons vegetable oil
  • 2 eggs
  • 1 cup almond milk
  • 1/2 cup mini semisweet chocolate chips


  • 1/2 cup PB&Me 
  • pure maple syrup (if desired)

peanut butter, all natural vegan, pb&me, chocolate chip, pancakes, dairy free, healthy, pb,


  • In a large bowl, combine flour and baking powder.
  • In a medium bowl, whisk together PB&Me, vegetable oil and eggs.
  • Add the peanut butter mixture to the flour mixture in 2 takes, alternating with almond milk.
  • Fold in the chocolate chips.
  • Drop about 1/3 cup pancake batter onto a hot griddle or a large saucepan set over medium-high heat.
  • Cook pancakes until golden on both sides. Repeat with remaining batter.
  • In a small bowl, microwave the 1/2 cup PB&Me (mixed with water) for 20 seconds, and stir until smooth and melted.
  • Serve each pancake with a tablespoon of peanut butter on top, and maple syrup, if desired!