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gluten-free vegan chocolate stuffed pancakes
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5 from 3 votes

Vegan Chocolate Stuffed Pancakes (gluten-free)

Apart from being heavenly good and appetising, these Gluten-free Vegan Chocolate Stuffed Pancakes also have the benefits of being healthy and relatively simple to make.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Chocolate, chocolate stuffed pancakes, gluten-free, pancakes, vegan
Servings: 6 pancakes
Calories: 370kcal
Author: Marlène Mamia


  • Cooking pan
  • Cutting board
  • Blender
  • Baking paper
  • Spatula


For the chocolate filling

For the pancakes


  • 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.
    chocolate filling for chocolate stuffed pancakes
  • Put baking sheet on a flat block such as a cutting board (Pro tip: put 2 elastic bands around the 2 large sides of the cutting board so the baking sheet does not move on the board).
  • 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.
    chocolate discs on cutting board
  • 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.**
    vegan pancakes batter in blender
  • 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.
  • 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.
    gluten-free vegan chocolate stuffed pancakes on pan
  • 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.
    pancakes flip on teal pan with spatula
  • Serve the pancakes warm, and enjoy!
    vegan chocolate stuffed pancakes gluten-free white white background



*To melt coconut oil, simply put it in your mixing bowl and microwave for 30 seconds. You can then add the two other ingredients in the same mixing bowl.
**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). Then add all the wet ingredients (mash the banana with a fork) and mix again.
***Make sure the pan is warm before you start making the first pancake.


Calories: 370kcal