Apart from being heavenly good and appetising, these Vegan Chocolate Stuffed Pancakes also have the benefits of being gluten-free, healthy, and relatively simple to make.
I have always LOVED chocolate chips in my pancakes. But when I thought of having chocolate STUFFING in my pancakes, chocolate chips suddenly became sort of boring to me…
These Vegan Chocolate Stuffed Pancakes are your chance for a change. For something different to impress your people. Something healthy yet original.
This recipe is your secret towards the ultimate breakfast, the ideal snack, the absolute dessert for something creative but easy to make.
CHOCOLATE FILLING FOR VEGAN CHOCOLATE STUFFED PANCAKES
These pancakes are stuffed with a delectable filling based on the perfect ratio of chocolate and peanut butter.
This delicious filling requires only 3 basic ingredients, that I am sure you already have in your pantry:
Everyone should ALWAYS have these ingredients in their pantry. And if you don’t, what are you waiting for?
This is the cacao powder and the coconut oil I use and recommend. Concerning the peanut butter, I usually use @bulkpowder’s big tubs of smooth peanut butter, as it lasts much longer than a small tub and you get a huge quantity for a good price.
ARE THESE VEGAN CHOCOLATE STUFFED PANCAKES HIGH IN PROTEIN?
These pancakes contain almost 10g of proteins PER PANCAKE (see nutrition facts at the end of the page). So yes, to my standards these pancakes are definitely high in protein.
Almost every ingredient in these pancakes contribute to this relatively high amount of protein, especially:
-And cacao powder.
You would be surprised to know how much protein you can find in plants. If you eat enough food on a plant-based diet, you should automatically get enough protein!
HOW TO MAKE PANCAKES WITH BANANA?
Banana is the most known and most efficient egg substitute in the plant-based world.
When using a banana for baking, I would always recommend using ripe bananas, as those are much sweeter and easier to mash. So wait for your bananas to have some brown spots on them, so you know they are ready to use!
This Chocolate Stuffed Pancake recipe only requires one ripe banana, but you can also substitute with applesauce (100g) if you have any issue with bananas! This will slightly but not significantly affect the final flavor.
ARE THESE VEGAN CHOCOLATE STUFFED PANCAKES HEALTHY?
Good question, but what is healthy? If you mean high in nutrients that will, therefore, benefit your physical and mental health, then yes. If you mean consisting exclusively of ingredients that are not bad for you, then yes too.
The only ingredient containing refined sugar in this recipe is brown sugar. I consider it OK to consume refined sugar in moderation. But if you prefer your pancakes to be free from refined sugar, you can substitute brown sugar with coconut sugar.
VEGAN-FRIENDLY SUBSTITUTES FOR PANCAKES
As mentioned above, banana and apple sauce are the best substitute for eggs.
This Vegan Chocolate Stuffed Pancake recipe is also free from butter and cow milk. The best substitute for cow milk is plant milk. In this recipe, I use oat milk but you can also use soy milk, almond milk, rice milk… for the same results.
And a substitute for butter could be vegan butter such as olive spread. But in this recipe, the butteriness of the pancakes will come mostly from the ripe banana, that will make the pancakes super creamy and squishy.
The potato starch used in this recipe also helps to thicken the pancakes.
HOW MANY CALORIES IN VEGAN CHOCOLATE STUFFED PANCAKES?
One Vegan Chocolate Stuffed Pancake = 355 calories = a really happy and satisfying breakfast.
HOW TO MAKE GLUTEN-FREE PANCAKES?
This Vegan Chocolate Stuffed Pancakes recipe is already gluten-free! However, if you are gluten intolerant or allergic, make sure to use certified gluten-free oats or gluten-free oat flour.
HOW TO MAKE VEGAN CHOCOLATE STUFFED PANCAKES?
Stuffing the pancakes with chocolate is, to me, the most fun and exciting part of this recipe!
We will then freeze the discs for just 30 minutes while making the pancake batter.
HOW TO MAKE THIS RECIPE WITHOUT A BLENDER?
The chocolate filling of the pancakes does not need a blender.
Concerning the pancake batter, you can very easily make this recipe without a blender. The only swap would be to use oat flour instead of oats, so you won’t need a blender to turn oats into oat flour.
All you have to do now is to mash the banana with a fork, then use a whisk to mix all the for the pancakes ingredients together.
Baking powder helps to make the pancakes lighter and fluffier, so I wouldn’t recommend making this recipe without baking powder.
You can substitute the banana required in this recipe with applesauce (100g).
I used oat milk in this Vegan Chocolate Stuffed Pancakes recipe, but you can use any plant milk you like!
You can also substitute oats with rice flour, and potato starch with cornstarch.
Finally, for the chocolate filling, I used peanut butter but you can use any other smooth nut butter (cashew, almond…).
PRINT, PIN, OR BOOKMARK THIS RECIPE!
Make sure you bookmark (or pin) this recipe, so whenever you need inspiration for an original breakfast or snack, you can find this recipe and make yourself and everyone happy!
You can also tag me on Instagram @thedorkyfrench for a chance to be featured!
RECIPE IN VIDEO (1MIN):
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GLUTEN-FREE VEGAN CHOCOLATE STUFFED PANCAKES
- Cooking pan
- Cutting board
- Baking paper
For the chocolate filling
- Watch the one minute recipe video (scroll up a bit) to see all instruction steps.
- Using a fork, mix all the ingredients “For the chocolate filling” together in a mixing bowl.
- 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.
- 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.
- 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.**
- To make the first pancake, pour about 1 1/2 tbsp of batter in the middle of the pan***. Spread it evenly into a circle and place a chocolate disk on top (Pro tip: 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.
- Cook the pancake for about 2 minutes on low-medium heat, until bubbles appear on the edges of the pancakes. Flip the pancake with a spatula and cook for about 2 more minutes. You want the pancake to be golden brown on each side. Repeat for the remaining 5 pancakes. Add more coconut oil on the pan if necessary.
- Serve the pancakes warm, and enjoy!
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