Ingredients
For the Cookie Swirl:
- 1/3 cup chickpeas papery skins removed
- 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
For the Pancakes:
- 2 tablespoons flax meal
- 5 tablespoons warm water
- 6 tablespoons unsweetened applesauce
- 1/4 cup agave syrup
- 3 tablespoons unsweetened vanilla almond milk
- 2 teaspoons raw vanilla extract
- 3/4 cup powdered peanut butter
- 6 tablespoons oat flour
- 5 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Whisk the flax meal and water (for the pancakes) in a medium bowl until well combined. Place into the refrigerator to thicken while you get on with rest of the recipe.
- In a small food processor, 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.
- To make the pancake batter, whisk the applesauce, agave, almond milk, and vanilla extract in a large bowl until well combined. Whisk in the reserved flax mixture and set aside.
- In a small bowl, stir together the powdered peanut butter, oat flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet and whisk until smooth. Your batter will be quite thick.
- Drop the batter by scant 1/4-cups onto the hot griddle. Spread them out only a little.
- 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 to 10 minutes.
- Very gently flip the pancake and cook until the cookie swirl lightly browns, about another 5 to 6 minutes.