Vegan Chocolate Chip Pancakes With A Chocolate Cashew sauce

I had a typical work day today which isn’t such a bad thing. I do actually enjoy my job for the most part. Maybe not “enjoy” but I really don’t have any complaints. I work in the kitchen of a retirement community doing “salads” and “desserts.” Non of it is vegan, of course but other than that it’s a nice job. I get paid well, I like my co-workers and my managers are very accommodating to me. I really am excited to go back to school, however, I honestly miss it. At this point, I’ve decided to go to school for environmental studies. I cannot wait to move forward with my life. Just one step closer to my dream of owning a farm full of animals I’ve adopted!! No, but seriously.

On days I work my eating schedule tends to be really off. For example, I had breakfast at 5:50 am this morning (cereal), a green juice at around 10:20 (I go to my house on break because it’s close) and my lunch break was at 1 but all I had was a banana because I refuse to eat the gross food they serve where I work. It’s all processed with huge lists of ingredients for the most part and even the vegetables (which are of poor quality quite often) are covered in oil and cooked at high temps a couple hours before even being served. It’s just not my cup of tea.Anyway, enough rambling. Basically, I got home from work and had a nice work out and and was then in the mood for pancakes.

You really don’t need eggs or dairy to make good pancakes!

Pancake Recipe:

1 banana

1/3 cup coconut milk (or any other non dairy milk of your choice)

1 tbsp maple syrup or agave

1 tbsp liquid coconut oil

1/3 whole wheat flour

1 tsp baking powder

1/8 cup cacao nibs or vegan chocolate chips

Mash the banana with a fork and combine with the milk and maple syrup and coconut oil. To get coconut oil to be liquid, it’s easy to just heat up a little bit of water and put the container in the water until the coconut oil softens and turns to liquid form. The whole thing doesn’t need to be liquid, just enough for the recipe. Mix together the baking powder and flour and then mix with the wet ingredients until everything comes together and then add nibs or chocolate chips.

It helps to preheat the pan to medium heat before hand because these pancakes are a little thicker with wet ingredients and take a little longer to cook. Cook on one side until ready to flip and golden brown and then cook on the other side until golden brown. The insides may still be a little wet because of all the wet ingredients, so if you like you can cook longer. This recipe makes about two nice sized pancakes, four little ones, or one huge one. Double if you want to feed more people, or if you’re really hungry!

Sauce recipe:

1/3 cup raw cashews

1/3 cup coconut milk (or other non dairy milk)

1 tbsp carob powder (or cacao or coco powder)

1 tsp maple syrup or agave

Add all ingredients to a blender and blend until smooth. Add more milk if you want the sauce to be thinner and add more maple or agave if you want this to be sweeter.

I had these pancakes with another banana but I was really craving strawberries, those would go so well with this recipe. Blueberries or raspberries would also be good.

Raw Peanut Butter Carob Oatmeal Cookies

I suddenly had an urge to make something sweet and something chocolately. I made two batches of these, one with actual peanut butter and one with almond butter. The almond butter actually turned out even better in my opinion, but either way it’s delicious! I’ve seen a lot of recipes for oatmeal cookies like this where the batter is heated on the stove before being chilled. I decided to go all raw and just mix everything together and chill them and see how it went. It turned out great, they make awesome little cookies.


1 cup organic raw oats

dash of salt

1 tsp flax seed

1/3 cup coconut milk

2 tbsp maple syrup

1/4 cup liquid coconut oil

1/4 cup almond or peanut butter

1/3 cup carob powder

1/4 cup chopped dried cherries or pited dates

Put the salt and oats and flax in one bowl. Put the coconut milk, maple syrup, almond or peanut butter and carob powder all in another bowl and mix well. Add the wet to the dry and mix everything together until the oats are all well coated and everything is incorporated. Take the cherries and / or dates and put them in a food processor to chop them up small and then mix them into the whole thing. Cover a tray with plastic wrap and place about a tbsp of batter down and flatten it to make cookies. You can of course make these as big or small as you like. Put them in the freezer for one to two hours and you can keep them in there and eat them or transfer them to your fridge and eat them. You could add chopped nuts to these or coconut flakes and they’d be even better! Goji berries would also be awesome in these in place of cherries.

If you want these to be really peanut buttery add another 1/4 cup! With this recipe it’s just a subtle amount of peanut buttery flavor

Vegan Blueberry Carob Pancakes with Strawberry Cashew Sauce



These pancakes are so easy to make and loaded with healthy ingredients. I’ve even made this pancakes quick in the morning within 20  minutes before work and just eaten them with maple syrup. However, they’re definitely best with the strawberry sauce.

Pancake Recipe:

1 cup whole wheat flour (I used buckwheat)

1 tsp baking powder

pinch of sea salt

3 tbsp carob powder

1-2 tbsp of agave or maple syrup

1 cup coconut milk

2 tbsp liquid coconut oil

as many blueberries as you’d like


Mix the dry ingredients in one bowl and then pour the wet ingredients in and mix well. If the batter is too thick, add a bit more coconut milk and if too thin add a teeny bit more flour. Once you have a nice batter plop about 1/4 cup of batter or more (depending on how big you like your pancakes) onto a hot pan, griddle or whatever you have. Once they start to cook put your blueberries right in on top of each pancake.


Sauce recipe:

1/3 cup cashews

4-5 strawberries

1/3 cup coconut milk

1/2 tsp maple syrup or agave


Blend all the ingredients together in a blender and then pour over top of your pancakes! If it’s too thin add some more cashews, if its too thick add more coconut milk or water to get the consistency you want.  I also like to add coconut flakes on top of my pancakes.

*You can use cacao or coco powder in place of carob, carob is just the “chocolate” powder I have on hand. You could also add cacao nibs or strawberry pieces or coconut flakes into the pancakes too. Be creative! These are also great cold too, so keep the left overs!

vegan carob peanut butter waffle sandwhich

This recipe is soo simple. It makes an awesome breakfast and it’s something a little different from traditional waffles. I used to love making peanut butter waffle sandwiches with frozen waffles and this is a great alternative with a healthy (and chocolate!) vegan alternative with organic peanut butter and bananas.

1 cup whole wheat flour (I used buckwheat)
1 tsp baking powder
3 tablespoons carob powder
1/4 tsp salt
1 tbsp maple syrup or agave
1 cup coconut milk or other milk of choice (almond, rice, soy, etc)
2 tbsp oil (I used liquid coconut oil)
3 tbsp cacao nibs
organic peanut butter
1 banana
more cacao nibs
you’re also gonna need a waffle maker
Mix the dry ingredients in a bowl and then pour in the coconut milk, the oil, and maple syrup or agave and stir. Add in the cacao nibs and stir until it all comes together into a batter. Spray your waffle maker and drop about 2/3 cup of batter on the waffle maker (may vary depending on how big your waffle maker is). After you get a nice beautiful waffle, cut it in half and spread the desired amount of peanut butter on one side and add banana slices and cacao nibs.
Chocolate and peanut butter are two of my favorite things. You can really do a lot with this recipe. You could add vegan chocolate chips instead of nibs. You can use almond butter or cashew butter and you can even just eat the waffles with a little syrup or whatever!
I know the pictures aren’t great and there aren’t a lot but these are just pictures I already had on my phone and the one was from instagram! If people are actually interested in any of the recipes in the future I will definitely take more time and effort into photographing them.