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
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!
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