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Royal peanut butter gluten-free vegan pancakes

     I love American pancakes, but I’ve noticed recently that whole wheat pancakes are little bit too hard for my stomach. And since I am vegan, I had to make a vegan version which could also be delicious and nutritious breakfast. This version of American pancake makes you feel satiated, and it is also light and easy for the stomach to process it. I love peanut butter, so the pancakes can’t be made without it, and of course, banana. Make this breakfast and surprise your friend or partner. It’s a recipe for two hungry people. After that you may take a walk or have a training session. It’s energizing.

Pancake ingredients:

– 100g whole wheat rice

– 150g buckwheat flour

– 3 ½ dcl vanilla soymilk

– 1 banana

Ingredients for topping:

– 2 tablespoons of cocoa powder

– 2 bananas

– 2 dates (date palms)

– 1 soup spoon of peanut butter

– 1 dcl vanilla soymilk



– Mix the whole wheat, soymilk and crushed banana

– Heat the pan and pour one tablespoon of oil on it, then pour about quarter of a cup of the mixture for each pancake

– Cook them until bubbles for on the surface and then flip and continue cooking them until they are gold and brown on the bottom

– Blend the ingredients for the topping and pour it on the pancakes (you can serve with toppings of your choice, such as berries, maple syrup or honey)

– Enjoy!