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homemade vegan gluten-free chocolate stuffed pancakes recipe
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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
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 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:

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.
    red silicone mat with homemade vegan chocolate spread
  • 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 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.