Vegan Baked Cocoa and Peanut Butter Pancakes

I love oven baked pancakes because they are super simple to make and taste slightly cake-ish. Also, they can be stored in the freezer for up to 2 months. I’ve always wanted to try peanut butter swirls on a cake and since I’m not planning to bake a cake anytime soon, I tried that with these pancakes.


  1. 1 cup self raising flour
  2. 1 1/4 cups milk of your choice
  3. 1/2 tsp baking powder
  4. Pinch of salt
  5. 1 tsp vanilla
  6. 3 tbsp melted butter
  7. 2 tbsp ground flax
  8. 1/2 cup sugar, optional
  9. 4 tbsp cocoa powder
  10. 3 tbsp peanut butter


  1. Preheat oven at 170 degree Celsius.
  2. Mix flour, baking powder, salt, ground flax, sugar and cocoa powder in a bowl.
  3. In a separate bowl, mix butter, milk and vanilla.
  4. Mix dry with wet ingredients and whisk well to get rid of any lumps.
  5. Transfer the batter to a greased baking tin. Add peanut butter in small quantities on top of the batter, each portion at least 2 cm apart.
  6. Using a knife, swirl the peanut butter gently on the batter. This gives a really nice effect.
  7. Bake for 20 minutes or until skewer comes out clean.


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