Thick and Fluffy Chocolate Stuffed Pancakes
Ingredients
- 1 cup all-purpose flour (120g)
- 2 tsp baking powder
- 1 tbsp sugar
- 1 tbsp coconut oil
- 3/4 cup Native Forest Organic Simple Coconut Milk from @edwardandsons
- 1 tsp vanilla
- dash of salt
- 3/4 cup chocolate chips
Preparation
Combine the flour, baking powder, sugar, coconut oil, coconut milk, vanilla, and salt in a bowl and whisk well to make the batter.
Melt the chocolate chips.
Spoon 5 dollops of the melted chocolate onto parchment paper and spread each into a thin disk, then place in the fridge until hardened.
Grease a pan and heat it over low heat.
Add a scoop of batter to the pan and spread it into a thin disk.
Immediately place a chocolate disk on top of the batter and cover it with another dollop of batter, ensuring full coverage.
Cover the pan with a lid and cook on low heat until the top is no longer runny.
Gently flip the pancake and cook for a few more minutes on the other side.
Repeat the process for all pancakes; this recipe makes about 4-5 larger pancakes.
Serve with vegan butter and maple syrup.
Tips
Use canned coconut milk for extra fluffiness and richness in the pancakes.
Ensure the chocolate disk is fully covered with batter to prevent it from melting out during cooking.
