CHOCOLATE STUFFED PANCAKES (Gluten-free & Dairy-free)

CHOCOLATE STUFFED PANCAKES (Gluten-free & Dairy-free)
5 (100%) 2 votes

I have always loved chocolate chips in my pancakes, but I admit that sometimes it is nice to have some change. Something different. Something even more succulent that any pancake you have ever had before…

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Apart from being heavenly good and appealing, these pancakes also have the benefits to be gluten-free, vegan, healthy, and relatively simple to make for something tasting and looking that appetizing.

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These pancakes, stuffed with a perfect filling of chocolate and peanut butter, are the ultimate breakfast, snack or dinner if you are looking for something creative but easy to make.

 


Recipe in video:


Calories per pancake: 355 – Macros: 9g P/ 46 g C/ 15g F

Prep time: 45 minutes –     Yield: 6 pancakes

Ingredients:

For the chocolate filling:

  • 130 g peanut butter (or any other nut butter)
  • 15 ml melted coconut oil
  • 20 g cacao powder (I use unsweetened)

For the pancakes:

  • 150 g oats
  • 50 g potato starch (or corn starch)
  • 80 g brown sugar (or any other sugar)
  • 1 ripped banana (about 100 g)
  • 200 ml oat milk (or any other plant milk)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp coconut oil for cooking (or cooking spray)

Instructions:

  1. Watch the one minute recipe video (scroll up a bit) to see all instruction steps.
  2. Using a fork, mix all the ingredients “For the chocolate filling” together in a mixing bowl.
  3. Put baking sheet on a flat block such as a cutting board.
  4. Spoon the chocolate filling into 6 separate discs on the baking sheet. Use the back of the spoon to shape and slightly flatten the discs. You want your discs to be about 1/4 smaller than the size of a pancake.
  5. Cover the board with cellophane or another baking sheet, but make sure you don’t press on the chocolate disks when covering. Freeze for about 30 minutes.
  6. Meanwhile, make the pancake batter by simply putting all the “For the pancakes” ingredients into a high-speed blender or food processor. Blend until the mixture is totally smooth.
  7. Once the chocolate disks are firm after about 30 minutes in the freezer, heat up a pan on low-medium heat with some coconut oil (1/4 tsp is enough). Spread the melted coconut oil on the pan using a paper kitchen towel or silicon brush.
  8. To make the first pancake, pour about 1 1/2 tbsp in the middle of the pan. Spread it evenly into a circle and place a chocolate disk on top. (Tips: After each pancake, I recommend you placing the board with chocolate disks back in the freezer to avoid them melting). Immediately add more pancake batter (about 1 1/2 tbsp) on top to fully cover the chocolate.
  9. Cook the pancake for about 3 minutes on low-medium heat. Flip the pancake with a spatula and cook for about two more minutes. You want the pancake to be golden brown on each side.
  10. Repeat for the remaining 5 pancakes. Add more coconut oil on the pan if necessary.
  11. Serve the pancakes warm, and enjoy!

Notes:

-Make sure the pan is warm before you start making the first pancake.

-This recipe can also be made if you don’t have a blender or food processor. For the pancake batter, simply mix all the dry ingredients together with a whisk (Use oat flour instead of oats if possible). Then add all the wet ingredients (mash the banana by hand) and mix again.

-You can substitute banana for apple sauce.


 

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