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.
Servings 6 pancakes
Ingredients
Dry ingredients:
- 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
Wet ingredients:
- 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
Chocolate filling:
- 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
Instructions
- 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!
Notes
- 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 Facts
Chocolate Stuffed Pancakes
Serving Size
1 pancake
Amount per Serving
Calories
333
% Daily Value*
Fat
18
g
28
%
Saturated Fat
7
g
35
%
Carbohydrates
39
g
13
%
Fiber
5
g
20
%
Sugar
12
g
13
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.