What is better than pancakes on a Sunday?! Chocolate stuffed pancakes, of course! This was the third time I made this delicious treat, and because I love it so much, I want to share the recipe with you all. These pancakes are not only a great dessert, they are also a wonderful breakfast, especially on Sundays.
The first time I heard about chocolate stuffed pancakes was when I made a search on Pinterest for stuffed pancakes. I saw a couple of recipes for Nutella® stuffed pancakes and I was intrigued and thought I could veganize them! I created my own recipe and I am so excited to share it with you.
- 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)
- 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.
- 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. 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).
- Keep the pancakes warm until you serve them.
- Enjoy with banana slices and a chocolate sauce!