Tell me there is something better than pancakes on a Saturday/Sunday morning?! Oh, there is- pancakes stuffed with chocolate. It was my first attempt of making the american type of fluffy pancakes for my sister and since she is a chocolate-lover, I decided to stuff them with a vegan salted caramel chocolate.
It’s definitely not questionable that regular pancakes are amazing as well, but these ones are just mouth-watering before you even make them.
Last New Years, me and my family went to Turkey for a vacation and my sister’s most favourite breakfast was the so called “American pancake”, which isthick and fluffy. She loved it so much that she took a photo and put it on her phone wallpaper to remind her of their deliciousness. Since I am trying to cut her sugar intake, I decided to try and recreate these pancakes using plant-based and sugar-free ingredients and the recipe came vegan and gluten-free.
I used a mixture of ultra fine oats (oat flour) and rice flour, but any other flour must work for you except the coconut one as it absorbs moisture. Maybe not all of you have oat flour in your pantry, but I am sure you have some old oats that you don’t like and you want to throw away- don’t. Just process them in a blender until they reach flour-like texture and use them in any recipe requiring flour.
Below, you can see some pictures of the process and some of the ingredients I used:
Since I love making easy recipes without using too many bowls and cups (basically things that I will have to wash afterwards), I made the mixture entirely in a blender without using any other bowls. First, I added the dry ingredients- oat flour,rice flour, chia seeds and baking powder and then, the wet ingredients- plant-based milk (I used coconut sugar-free milk by Joya), the banana, coconut oil, stevia extract (mine is in a liquid form, that’s why it is in the wet ingredients, but if you are using a powdered one- put it with the flours).
After I blended all the ingredients together, I had a smooth texture- ready for the pan. Down below you will find the exact instructions for the recipe:
|Prep Time||15 minutes|
|Cook Time||20 minutes|
- 1 cup Ultra fine oats Oat flour, gf if necessary
- 1/2 cup rice flour 80g
- 3 drops stevia extract
- 1 tbsp chia seeds
- 1 tsp baking powder
- 220 mls plant milk I used unsweetened almond milk
- 1 banana small
- 5 drops lemon juice
- 1 tbsp coconut oil
- chocolate of your preference
- Put all of the dry ingredients into a small bowl and stir.
- Gradually start adding the wet ingredients in the bowl and stir occasionally. You can use a blender (as I did, because it is easier)
- Do not overmix the batter.
- Preheat a pancake pan (or a normal one) and use either coconut oil or cooking spray.
- Pour about 2 tbsp of the batter into the skillet, spreading it evenly.
- Place a little bit of chocolate in the middle and top with more batter, just to cover the chocolate.
- Put a lid on the skillet and reduce the heat.
- Cook for about 3-4 minutes or until you can flip the pancake without falling apart.
- Cook for another 2-3 minutes until golden brown.
- Top the pancakes with agave syrup or honey or any other preferred topping.
- Serve warm and enjoy!