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Vegan Peanut Butter Banana Pancakes with Chocolate Drizzle


1 1/2 cup rolled oats (use gluten-free oats to make gluten-free pancakes)

1 scoop vanilla Vega Protein + Greens, scooped into a 1/2 cup measuring cup and fill the remainder with rolled oats

1/4 cup whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt

2 cups water
1 banana
1 tablespoon maple syrup or other liquid sweetener
1 teaspoon vanilla extract 

Chocolate Sauce:

2 squares Baker's dark bittersweet chocolate

1/2 tsp coconut oil


Place all ingredients in a blender and blend until smooth. Heat a nonstick pan on low-medium heat. Once hot, pour the batter to make pancakes about 5 inches in diameter. Cook until the bubbles that appear don't fill in with batter when popped. Flip and continue to cook for a few minutes until golden.

To make the chocolate sauce, microwave the ingredients together until melted (checking every 20 seconds) and stir. Let sit for 1 minute.


Layer one pancake with a thin spread of peanut butter. Continue layering until you have a stack of 3 to 6 pancakes. Top with banana and drizzle with chocolate syrup and 2 tsp of 100% pure maple syrup.

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