Caramel Chocolate Pancakes
These caramel chocolate pancakes are a delicious dessert and/or breakfast on weekends. They are vegan, gluten-free, can be made refined sugar-free, and nut-free.
Servings 6 pancakes
Ingredients
Dry ingredients:
- 1 cup (90 g) oats (see notes)
- 1/2 cup (80 g) rice flour white
- 3 tbsp cacao powder
- 2 tbsp coconut sugar (or brown sugar)
- 1 tbsp chia seeds ground (or flax seeds)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
Wet ingredients:
- 1 scant cup (225 ml) plant-based milk
- 1 small (80 g) banana (see notes)
- 1 tbsp blackstrap molasses (optional)
- 1 tbsp lemon juice or lime juice
- coconut oil (for frying)
Caramel filling:
- 3 tbsp (60 g) maple syrup (or agave syrup)
- 1/4 cup (60 g) sunflower seed butter or nut butter of choice (see notes)
- 1 tbsp cacao butter (melted)
Instructions
Caramel
- Put all "caramel filling" ingredients into a small bowl and stir with a whisk.
- Line a sheet pan with parchment paper and spoon about 1 heaped tbsp onto the paper. Use the back of the spoon to spread it out into a round disc about 7-8 cm in diameter (see photo above in the text). Make 6 discs in total.
- Put the pan into the freezer for about 20 minutes.
Pancakes
- Meanwhile, put all dry pancake ingredients into a bowl and stir with a whisk.
- Process all wet pancake ingredients (except the oil) in a blender.
- Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to combine. Let the batter rest for a few minutes.
- Once the caramel discs are firm, you can start making the pancakes: Preheat a skillet to low-medium heat and add a little bit of oil (or you can use cooking spray).
- Pour about 1 1/2 heaped tbsp of the pancake batter into the skillet, spread it and place 1 frozen caramel disc into the center of the batter. Add more batter (approx. 1 tbsp) to cover the caramel.
- Put a lid on the skillet and cook the pancake for approximately 3 minutes. The lid is important, otherwise, the pancake won't cook properly because of the frozen caramel disc! Flip the pancake and cook if from the other side for a further 1-2 minutes. Continue with the remaining pancake batter. (Tip: By using two skillets at the same time you'll save time).
- Enjoy with banana slices and a chocolate sauce!
Notes
- You can use 80 g of applesauce instead of the banana.
- You can use regular oats or gluten-free oats. To make oat flour, simply process the oats in a blender or in an electric coffee/spice grinder.
- Any nut butter like almond butter, cashew butter, peanut butter will work.
Nutrition Facts
Caramel Chocolate Pancakes
Amount per Serving
Calories
255
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
15
%
Carbohydrates
40
g
13
%
Fiber
4
g
16
%
Sugar
11
g
12
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.