Chocolate Stuffed Pancakes

Ingredients

• 1 cup oats (ground into flour (gluten-free if needed))
• 1/2 cup white rice flour
• 4 tbsp sugar (of choice (e.g. brown sugar, coconut sugar...))
• 1 tbsp ground chia seeds (or flax seeds)
• 1 tsp baking powder
• 220 ml plant-based milk
• 1 small banana ((see notes))
• 1 tbsp lemon juice (or lime juice)
• coconut oil (for frying)
• 1/2 cup peanut butter (sweetened or sunflower seed butter (see notes))
• 2 tbsp coconut oil (melted)
• 2 1/2 tbsp cocoa powder

Instructions

1. 1

   You can watch the video in the post for visual instructions.

2. 2

   Start by making the chocolate filling. Add all "chocolate filling" ingredients to a small bowl and stir with a whisk. Spoon the chocolate spread into a silicone mold (see pic). You will need to make 6 "chocolate discs" in total. Place the mold into the freezer for about 30 minutes.

3. 3

   To make the pancakes, simply add all dry ingredients to a bowl and stir with a whisk.

4. 4

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

5. 5

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

6. 6

   Once the chocolate discs are firm, you can start making the pancakes: Preheat a skillet to low-medium heat and add a little oil (or use cooking spray).

7. 7

   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.

8. 8

   Cover the skillet with a lid, and cook the pancake for about 3 minutes. Flip it and cook it from the other side (with the lid) 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.

9. 9

   Keep the pancakes warm until you serve them. Enjoy with banana slices and a chocolate sauce!