Chocolate Stuffed Pancakes
Ingredients
- 1 cup oats ground into flour (90 g)
- 1/2 cup white rice flour (80 g)
- 4 tbsp sugar of choice
- 1 tbsp ground chia seeds (or flax seeds)
- 1 tsp baking powder
- 220 ml plant-based milk
- 1 small banana (80 g)
- 1 tbsp lemon juice or lime juice
- coconut oil for frying
- chocolate filling:
- 1/2 cup sweetened nut butter or sunflower seed butter (120 g)
- 2 tbsp coconut oil melted (20 g)
- 2 1/2 tbsp cocoa powder (15 g)
Preparation
Start by making the chocolate filling
Put all
Spoon the chocolate spread into a silicone mold
You will need to make 6
Put the mold into 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
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!
Chocolate stuffed pancakes vegan, gluten-free recipe
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