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Vegan Peanut Butter Chocolate Chip Pancakes
Ingredients
  • 1 ½ cups (192g) oat flour (see NOTES for subs)
  • ¼ cup (40g) potato starch
  • 1 tablespoon 1 teaspoon baking powder
  • ½ teaspoon (3g) alt
  • ¼ cup 2 tablespoons (96g) peanut butter (or use almond butter and it's 113 g, almond butter will make them more tender)
  • ¼ cup 2 tablespoons (135g) pure maple syrup
  • ¾ cup (180g) unsweetened applesauce
  • ½ to ¾ cup water (if using almond butter it is only ½ cup, but with peanut butter or the all-purpose flour version, you may need up to ¾ cup)
  • 1 tablespoon (15g) vanilla extract
  • ¼ cup (50g) mini dairy-free chocolate chips
  • subheading: PEANUT BUTTER CARAMEL:
  • ½ cup (120g) pure maple syrup
  • ¼ cup (64g) creamy peanut butter-mine has added salt
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt if your peanut butter doesn't have any
  • I use this scale.
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