Vegan Gluten-Free Chocolate Stuffed Pancakes
Ingredients
- 1 cup oats ground into flour (90 g) (gluten-free if necessary)
- 1/2 cup white rice flour (80 g)
- 4 tbsp sugar of choice (e.g. brown sugar, coconut sugar, xylitol...)
- 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
- 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)
Dry
- 1 cup oats ground into flour (90 g) (gluten-free if necessary)
- 1/2 cup white rice flour (80 g)
- 4 tbsp sugar of choice (e.g. brown sugar, coconut sugar, xylitol...)
- 1 tbsp ground chia seeds (or flax seeds)
- 1 tsp baking powder
Wet
- 220 ml plant-based milk
- 1 small banana (80 g)
- 1 tbsp lemon juice or lime juice
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
Grind oats into flour if not already ground
In a bowl, mix all dry ingredients together
In another bowl, mash the banana and combine with wet ingredients
Add wet ingredients to dry ingredients and stir to form a batter
Prepare the chocolate filling by mixing all filling ingredients until smooth
Heat coconut oil in a skillet over medium heat
Pour batter into the skillet to form pancakes and cook until bubbles form on the surface
Flip the pancake and cook until golden brown
Add a spoonful of chocolate filling to the center of the pancake before flipping or after cooking, then fold or roll to stuff
Serve warm, optionally with additional toppings
