ingredients
  • oats ground into flour 1 cup (90 g) (gluten-free if necessary)
  • white rice flour 1/2 cup (80 g)
  • sugar or sweetener of choice 4 tbsp
  • ground chia seeds 1 tbsp
  • Baking powder 1 tsp • 156 kcal
  • plant-based milk 220 ml
  • Banana 1 small (80 g)
  • lemon juice or lime juice 1 tbsp
  • coconut oil for frying
  • nut butter or sunflower seed butter 1/2 cup sweetened (120 g)
  • coconut oil melted 2 tbsp (20 g)
  • Cocoa powder 2 1/2 tbsp (15 g)
Calories refers to 100 gr of product

These chocolate filled pancakes are made with a gluten-free oat and chia seed flour, and stuffed with chocolately nut butter that melts in your mouth.

They’re easy to make, delicious and completely vegan friendly – even if you’re not vegan, you’ll love these tasty little treats. They make a great breakfast or dessert dish, served with a sweet syrup of your choice.

INSTRUCTIONS

Start by making the chocolate filling. Put all chocolate filling ingredients into a small bowl and stir with a whisk.

Spoon the chocolate spread into a silicone mold or muffin tin. You will need to make 6 chocolate discs in total. Put the mold into the freezer for about 30 minutes.

To make the pancakes simply put all dry ingredients into a bowl and stir with a whisk.

Process all wet ingredients (except the oil) in a food processor or blender.

Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to combine (don't overmix the batter).

Once the chocolate discs are firm, you can start making the chocolate stuffed pancakes. To remove the discs from a metal muffin tin, simply hold the tin over the steam from a boiling kettle for a couple of seconds. This will loosen the discs from the bottom of the tin.

Preheat a skillet to low-medium heat and add a little bit of oil or cooking spray.

Pour about 1 1/2 heaped tbsp of the pancake batter into the skillet, spread it and place 1 frozen chocolate disc into the center of the batter.

Add more batter (approx. 1 1/2 tbsp) to cover the chocolate.

Put a lid on the skillet and cook the pancake for about 3 minutes. Flip the pancake and cook the other side for a further 2 minutes or until golden brown. Continue with the remaining 5 pancakes (Tip: Use two skillets to save time).

Keep the pancakes warm until you serve them either as they are, or with a syrup of your choice.

Notes:

* To make oat flour at home, simply process oats in a blender until smooth and fine.

* You can use 80 g of applesauce instead of banana.

* You can use any nut butter you like, e.g. hazelnut butter, peanut butter, cashew butter etc.