Go Back
+ servings
homemade vegan gluten-free chocolate stuffed pancakes recipe
Print

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
Cuisine vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 pancakes

Ingredients

Dry ingredients:

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

Wet ingredients:

Chocolate filling:

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

Instructions

  • Watch the video to see all the 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!

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.
Nutrition Facts
Chocolate Stuffed Pancakes
Amount Per Serving (1 pancake)
Calories 333 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g35%
Carbohydrates 39g13%
Fiber 5g20%
Sugar 12g13%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.