For the Cookie Swirl:
1/3 cup chickpeas, papery skins removed, 60 grams
1 1/2 tablespoons powdered peanut butter
1 tablespoon agave syrup
1 tablespoon unsweetened applesauce
1/2 tablespoon natural peanut butter
1/2 tablespoon unsweetened vanilla almond milk
1/2 teaspoon raw vanilla extract
pinch of salt
pinch of baking soda
1 tablespoon dairy-free mini chocolate chips

For the Pancakes:
2 tablespoons flax meal
5 tablespoons warm water
1/4 cup unsweetened applesauce, plus 2 tablespoons
1/4 cup agave syrup
3 tablespoons unsweetened vanilla almond milk
2 teaspoons raw vanilla extract
3/4 cup powdered peanut butter
1/4 cup oat flour, plus 2 tablespoons
5 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt