Vegan Chocolate Stuffed Pancakes


Vegan Chocolate Stuffed Pancakes

These chocolate stuffed pancakes are a wonderful dessert and a great breakfast on weekends. They are vegan, gluten-free, and easy to make.
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 pancakes


Dry Ingredients

  • 1 cup (90g) oats ground into flour (gluten-free if necessary)
  • ½ cup (80g) rice flour (white)
  • 4 tbsp sugar of choice (e.g. brown sugar, coconut sugar, xylitol…)
  • 1 tbsp chia seeds ground (or flax seeds)
  • 1 tsp baking powder

Wet Ingredients

  • 220 ml plant-based milk
  • 1 (80g) small banana *see notes
  • 1 tbsp lemon juice or lime juice
  • coconut oil for frying

Chocolate filling

  • ½ cup (120g) peanut butter sweetened or sunflower seed butter *see notes
  • 2 tbsp (20g) coconut oil melted
  • tbsp (15g) cocoa powder


  • Watch the video to see all the instruction steps.
  • 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 (see pic below). 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: 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 it from the other side for a further 2 minutes or until golden brown. Continue with the remaining 5 pancakes (Tip: Use two skillets at the same time to save time).
  • Keep the pancakes warm until you serve them.
  • Enjoy with banana slices and a chocolate sauce!


  • To make oat flour simply process oats in a blender.
  • You can use 80g of applesauce instead of banana.
  • The chocolate filling isn’t very sweet (I used sweetened sunflower seed butter). If you prefer it sweeter, then add 1-2 tbsp maple syrup (or more to taste). You can use any nut butter of choice, e.g. hazelnut butter, peanut butter, cashew butter, etc.
Nutrition Facts
Amount Per Serving (1 pancake)
Calories 333
Calories from Fat 162
% Daily Value*
Fat 18g 28%
Saturated Fat 7g 35%
Carbohydrates 39g 13%
Fiber 5g 20%
Sugar 12g 13%
Protein 9g 18%
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