Chocolate Peanut Butter Pancake

Photo credit and recipe adapted from Salma Smaily

Peanut butter pancakes topped with chocolate chips, fresh berries and Date Syrup drizzle.

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Servings: 5


  • 70 g peanut butter
  • 300 g skimmed milk liquid(you can use vegan options) (around 1.5 cup)
  • 50 g Date Sugar 
  • 200 g Whole grain flour (around 1 cup)
  • 15 g baking powder (1 tbsp)
  • 2 eggs
  • 2 tsp unsweetened cacao powder


Here's How to Make a Date Syrup Carrot Cake

Step 1: Preheat the Oven

Set the small-size pan over medium heat and add milk, peanut butter. Mix them well until combined. Now add date sugar to the pan and mix it well.

Step 2: Blending to get Smooth Form 

Take the high-power blender and blend the mixture until it turns into a very smooth consistency.

Step 3: Add other elements to the Blender

Now add the leftover ingredients (Whole grain flour, baking powder, eggs, and unsweetened cacao powder) to the blender and blend for 2-3 minutes until every element is combined well.

Step 4: Pan Process

Now set another medium-size non-stick pan over medium heat and add coconut oil. Spread the butter mixture with a spoon into the pan and cook for 3-4 minutes until done. Then flip the cake and cook for more than 2-3 minutes.

Step 5: Garnish

Once cooked, then transfer the pancakes to the serving tray/dish or plate. Garnish the pancakes with lightly crushed peanut and chocolate chips or with your desired elements.

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