More details below 😍🍃 Chocolate stuffed pancakes! Maybe you want to make them for the weekend? 😍
Ingredients by @elavegan
1 cup oats ground into flour (90g)
1/2 cup white rice flour (80g)
4 tbsp sugar of choice
1 tbsp ground chia seeds
1 tsp baking powder
220 ml plant-based milk
1 small banana (80 g)
1 tbsp lemon juice or lime juice
coconut oil for frying
1/2 cup sweetened nut butter or sunflower seed butter (120 g)
2 tbsp coconut oil melted (20 g)
2 1/2 tbsp cocoa powder (15 g)
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. You will need to make 6 “chocolate discs” in total. Put the mold into the freezer for about 30 minutes.
red silicone mat with homemade vegan chocolate spread
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: Preheat a skillet to low-medium heat and add a little bit of oil (or use 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 if from the other side for a further 2 minutes or until golden brown. Continue with the remaining 5 pancakes.
Keep the pancakes warm until you serve them.
Enjoy with banana slices and a chocolate sauce!