Deconstructed "Reese's" Peanut Butter Cup Pancakes. Vegan and Gluten-free.

Hello, and happy halloween!! I love this holiday, as it's the day before my birthday, and I grew up with the two days basically becoming a fun 24+ hours filled with candy, family, and excitement. This halloween is especially neat because D and I get to hand out candy for the first time in our brand-new house. We carved pumpkins last night:

His awesome grinning pumpkin is on the left, mine is on the right.

And this morning for breakfast, I made us some "deconstructed" peanut butter cup pancakes. They are not, of course, made with Reese's because well, let's face it, most of the popular halloween candy on the market today is extremely disgusting and made with really nasty ingredients (and not at all vegan- or allergy-friendly). So I chose to make a deconstructed version of the candy I used to enjoy as a child.

I started with Bob's Red Mill gluten-free pancake mix and added in some Ener-G egg replacer. I poured in rice milk and olive oil, then finished up the pancakes with Enjoy Life chocolate chips and Adam's natural peanut butter. The result was a very delicious, very filling pancake that was stuffed (literally) with peanut butter and chocolate. They are awesome.

Deconstructed "Reese's" Peanut Butter Cup Pancakes.
Gluten-free, Vegan, Soy-free
Makes 4 pancakes (Serves 2)

Ingredients:
1 1/2 c. Bob's Red Mill Gluten-free Pancake Mix
Equivalent of 1 egg (I used Ener-G egg replacer, but I've also used applesauce, mashed banana, flax and chia seeds with great results)
3/4 c. non-dairy milk (I used rice)
1 T. olive oil
1/2 c. Enjoy Life chocolate chips
1/4 c. peanut butter

Method:

1. Mix together the first four ingredients in a large bowl. 
2. Add chocolate chips and stir. 
3. Scoop out peanut butter in tablespoon increments and mix in. 
4. Pour four portions onto a pre-heated griddle and cook until brown on one side, then flip and cook the other side until brown. Serve immediately. 

I've shared this on Allergy-Free Wednesdays.