vegan gluten-free chocolate stuffed pancakes homemade
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Chocolate stuffed pancakes

These chocolate stuffed pancakes are a wonderful dessert and a great breakfast on weekends. They are vegan, gluten-free, and easy to make. I have recently updated the recipe for an improved chocolate spread.
Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 pancakes
Author Michaela Vais

Ingredients

Dry ingredients:

  • 1 cup oats ground into flour (90 g) (gluten-free if necessary)
  • 1/2 cup white rice flour (80 g)
  • 4 tbsp sugar of choice (e.g. brown sugar, coconut sugar, xylitol...)
  • 1 tbsp ground chia seeds (or flax seeds)
  • 1 tsp baking powder

Wet ingredients:

  • 220 ml plant-based milk
  • 1 small banana (80 g) (*see recipe notes)
  • 1 tbsp lemon juice or lime juice
  • coconut oil for frying

Chocolate filling:

  • 1/2 cup sweetened nut butter or sunflower seed butter (120 g) (*see recipe notes)
  • 2 tbsp coconut oil melted (20 g)
  • 2 1/2 tbsp cocoa powder (15 g)

Instructions

  • Watch the video (scroll down a bit) to see all instruction steps.
  • Start by making the chocolate filling. Put all "chocolate filling" ingredients into a small bowl and stir with a whisk. Spoon the chocolate spread into a silicone mold (see pic below). You will need to make 6 "chocolate discs" in total. Put the mold into the freezer for about 30 minutes.
    red silicone mat with homemade vegan chocolate spread
  • To make the pancakes simply put all dry ingredients into 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 chocolate stuffed pancakes: Preheat a skillet to low-medium heat and add a little bit of 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.
  • Put a lid on the skillet and cook the pancake for about 3 minutes. Flip the pancake and cook if from the other side 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!

Video

Notes

  • To make oat flour simply process oats in a blender.
  • 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.