Chocolate stuffed pancakes
What is better than pancakes on a Sunday?! Chocolate stuffed pancakes, of course! This was the third time I made this delicious treat, and because I love it so much, I want to share the recipe with you all. These pancakes are not only a great dessert, but they are also a wonderful breakfast, especially on Sundays.
Vegan chocolate stuffed pancakes are addictive
I am sure you have already heard of #pancakesunday before, it’s very popular on Instagram. Regular pancakes are amazing, no question, but these chocolate stuffed pancakes are the real deal. Once you make them, you don’t want to eat “normal” pancakes ever again, because these are really addictive, haha.
The first time I heard about chocolate stuffed pancakes was when I made a search on Pinterest for stuffed pancakes. I saw a couple of recipes for Nutella® stuffed pancakes and I was intrigued and thought I could veganize them! I created my own recipe and I am so excited to share it with you.
Ingredients of my chocolate stuffed pancakes
These chocolate filled pancakes are vegan, gluten-free and you will only need a few ingredients and you most likely already have all of them at home!
As an egg replacement, I used one small banana and 1 tbsp of ground chia seeds. You can also use ground flax seeds and applesauce if you don’t like the taste of bananas. Instead of cow’s milk, I used plant-based milk (I always mix canned coconut milk with water in a 1:1 ratio) but you can use any other plant-based milk of choice.
My pancakes turned out really fluffy with a mixture of oat flour and rice flour. But any flour (except coconut flour) should work fine, for example, buckwheat flour, quinoa flour etc.
These chocolate filled pancakes are:
- Easy to make
Please leave a comment below if you make these chocolate stuffed pancakes. You can also make a photo of them and post it on Instagram (or send me a DM). If you tag me in the caption + photo with @elavegan and use the hashtag #elavegan I will gladly check out your post and leave a comment.
Chocolate Stuffed Pancakes
- 1 cup (90 g) oats ground into flour (gluten-free if needed)
- 1/2 cup (80 g) white rice flour
- 4 tbsp sugar of choice (e.g. brown sugar, coconut sugar...)
- 1 tbsp ground chia seeds or flax seeds
- 1 tsp baking powder
- 220 ml (220 ml) plant-based milk
- 1 small (80 g) banana (see notes)
- 1 tbsp lemon juice or lime juice
- coconut oil for frying
- 1/2 cup (120 g) peanut butter sweetened or sunflower seed butter (see notes)
- 2 tbsp (20 g) coconut oil melted
- 2 1/2 tbsp (15 g) cocoa powder
- You can watch the video in the post for visual instructions.
- Start by making the chocolate filling. Add all "chocolate filling" ingredients to a small bowl and stir with a whisk. Spoon the chocolate spread into a silicone mold (see pic). You will need to make 6 "chocolate discs" in total. Place the mold into the freezer for about 30 minutes.
- To make the pancakes, simply add all dry ingredients to a bowl and stir with a whisk.
- Process all wet ingredients (except the oil) in a food processor or blender.
- Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to combine (don't overmix the batter).
- Once the chocolate discs are firm, you can start making the pancakes: Preheat a skillet to low-medium heat and add a little oil (or use cooking spray).
- Pour about 1 1/2 heaped tbsp of the pancake batter into the skillet, spread it, and place 1 frozen chocolate disc into the center of the batter. Add more batter (approx. 1 1/2 tbsp) to cover the chocolate.
- Cover the skillet with a lid, and cook the pancake for about 3 minutes. Flip it and cook it from the other side (with the lid) for a further 2 minutes, or until golden brown. Continue with the remaining 5 pancakes.Tip: Use two skillets at the same time to save time.
- Keep the pancakes warm until you serve them. Enjoy with banana slices and a chocolate sauce!
- Oat flour: To make oat flour, simply process oats (regular or gluten-free) in a blender.
- Banana: You can use 80 g of applesauce instead of banana.
- The chocolate filling isn't very sweet (I used sweetened sunflower seed butter). If you prefer it sweeter, then add 1-2 tbsp maple syrup (or more to taste). You can use any nut butter of choice, e.g. hazelnut butter, peanut butter, cashew butter, etc.
Nutrition information is an estimate and has been calculated automatically
IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO:
Which other glutenfree flour can I use instead of Oat flour?
Hi Brinda, try buckwheat flour. Sorghum flour might work too! 🙂
Me and my boyfriend love this recipe.
I am so glad you both love it. 🙂
Holaaaaaa! He amado todas tus recetas !! Hace poco me volví vegetariana, osea ovolactovegetariana. Pero me ha costado igual en relación a la alimentación. El dejar la carne y comer otros alimentos, y combinarlos. Dije tal vez pase hambre. Pero con tus recetas me encantaron!
Saludos desde Viña del mar, Chile
Muchas gracias, Teresa! 🙂
Hi Ela! Thanks for all the great recipes! What can u change the rice flower with? I don’t have that at home and once I have tried grounding rice in the coffee grinder, but it didn’t Tür out very well… i have ground almonds, or other flowers (doesn’t have to be gluten free for me). Thanks!!
Hey! If you aren’t gluten-free you can most likely use regular wheat flour or spelt flour. 🙂
They turned out sooo fluffy and delicious ❤️Much love and greetings from Poland ???? Zuzanna xxx
Wonderful! I am glad you liked my recipe! 🙂
Lots of love, Ela ❤️
Dee | Green Smoothie Gourmet
Ela! Your recipe is truly genius ! Stuffing pancakes with chocolate? Who knew pancakes could be improved!
I’m pinning this immediately ❤️❤️❤️ Dee xx
Thank you, Dee! And so kind of you to pin my pancakes. I really appreciate it. ❤️❤️
Is there a way to omit the peanut or sunflower butter for the chocolate filling? Daughter has allergies to both and tree nuts as well. ☹️
Hi Kate, you could leave it out completely and just mix cocoa powder, agave/maple syrup and coconut oil. It will have a different texture but the taste should be great as well. Or you can simply melt dairy-free and nut-free store-bought chocolate chips. Hope this helps.
I made these with oat and almond flour and pumpkin instead of bananas and they turned out great!
Yay, that’s awesome, Gabriela! So glad they turn out great with oat and almond flour (and pumpkin instead of banana). 🙂
This is such a great idea to fill pancakes with chocolate ????
I really love this combination!
It was a very delicious combo! Thank you, Bianca
These are amazing Ela! Nothing like chocolate and pancakes for the most amazing brunch ever!
Thank you very much, Jess! 🙂
Alma Narvaez Lira
I’ll try to make them, not this Sunday cause it’s mother’s day and my boys never let me do nothing on that day, but the next Sunday I’ll sure make them. Hope they turn out as pretty as yours. Thank you so much for sharing this delicatessen with us. Have a wonderful day ????????
Thanks a lot! I hope you will like my recipe 🙂
It looks amazing, can’t wait to try the recipe!
Thank you very much, Pamela! 🙂
Oh my goodness, I am drooling! Your version of Chocolate Stuffed Pancakes looks and sounds decadent and so comforting ???? I would like to have a bite right now. Happy Sunday!
Thanks a lot! Happy Sunday to you too 🙂