Chocolate stuffed pancakes

Chocolate stuffed pancakes

Prep Time

15 mins

Cook/Chill Time

15 mins

Total Time

30 mins

These chocolate stuffed pancakes are a wonderful dessert and great breakfast on weekends. They are vegan, gluten-free, refined sugar-free, and easy to make.

Course: Breakfast, Dessert

Servings: 6 pancakes

Ingredients

Dry ingredients:

· 1 cup oats ground into flour or oat flour (90 g) (GF if necessary)

· 1/2 cup white rice flour (80 g)

· 1 tbsp ground chia seeds (or flax seeds)

· 1/2 tsp baking powder

· 1/4 tsp baking soda

Wet ingredients:

· 220 ml light coconut milk (or any other plant-based milk)

· 1 small banana (80 g) - see recipe notes

· 2 tbsp maple syrup or agave syrup (40 g)

· 1 tbsp lemon juice or lime juice

· coconut oil for frying

margin-bottom: 2.25pt;"> Chocolate filling:

· 4 tbsp coconut oil melted (50 g)

· 2 tbsp maple syrup or agave syrup (40 g) - see recipe notes

· 5-6 tbsp cocoa powder (30 g)

· 1 1/2 tbsp smooth peanut butter or sunflower seed butter (30 g)

Instructions

1. Put all "chocolate filling" ingredients into a small bowl and stir with a whisk. Line a sheet pan with parchment paper or foil and spoon about 1 heaped tbsp (approx. 22-24 grams) of the chocolate spread onto the paper/foil. Use the back of the spoon to spread it out into a round disc about 7-8 cm in diameter. You will need to make 6 discs in total. Put the pan in the freezer for about 30 minutes.

2. To make the pancakes simply put all dry ingredients into a bowl and stir with a whisk.

3. Process all wet ingredients (except the oil) in a food processor or blender.

4. Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to combine (don't overmix the batter).

5. 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).

6. 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.

7. Put a lid on the skillet and cook the pancake for about 3 minutes. The lid is important, otherwise, the pancake won't cook properly because of the frozen disc! Flip the pancake and cook if from the other side for a further 2 minutes or until golden brown (always with the lid on). Continue with the remaining 5 pancakes (Tip: Use two skillets at the same time to save time).

8. Keep the pancakes warm until you serve them.

9. Enjoy with banana slices and a chocolate sauce!