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Chocolate Filled Pancakes

Name: Chocolate Filled Pancakes
Total time: 30 min
Yield: 6
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; 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)

Total time: 30 Min

Difficulty: Low

Serves: 6 people

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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

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)

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).