Step 1

whisk the oat flour, baking powder, and salt together in a bowl until evenly combined. Set aside.

Step 2

mix the peanut butter, maple syrup, and vanilla (optional) together, then slowly pour in the dairy-free milk while whisking rapidly. Continue to whisk until the peanut butter has emulsified into the milk, then pour the wet ingredients into the bowl of dry ingredients. Mix well until a uniform batter forms – it may look slightly lumpy, but that’s okay.

Step 3

Pre-heat a nonstick skillet or large griddle over medium heat. If your skillet is old or not non-stick, it’s best to lightly grease it with a cooking spray, dairy-free butter, or oil. Use a 1/4 cup measuring scoop to pour the pancake batter onto the skillet, making as many pancakes as you can fit. Sprinkle chocolate chips over each pancake. Cook for 3 to 5 minutes, or until the edges appear firm and slightly golden. Then use a spatula to carefully flip each pancake and cook for an additional 1-2 minutes. Repeat until all of the pancake batter has been used, transferring the pancakes to a cooling rack once cooked, or to a tray in an oven at 200F to keep warm.

Step 4

warm, and as desired. Leftovers will keep in the fridge for up to 3 days, or can be frozen for up to 2 months and reheated as desired.