These vegan chocolate stuffed pancakes are gluten-free, oil-free, refined sugar-free, easy to make and delicious! They are stuffed with homemade 2-ingredient chocolate spread and are perfect for breakfast. Enjoy!
Vegan Chocolate Stuffed Pancakes (Gluten-Free)
Have you ever made stuffed pancakes? If not, you’re going to love this recipe!
Stuffed pancakes do take a bit more time to prepare than regular pancakes, but they are really worth it.
These stuffed pancakes are easy to make, vegan, gluten-free, oil-free and refined sugar-free. I hope you will like my recipe!
How to Make Vegan Chocolate Stuffed Pancakes (Easy)
Here is the recipe video. I hope it helps!
STEP 1
The day before, you want to prepare your vegan Nutella. You can also use a store-bought chocolate spread if you want but I highly recommend you to try this recipe.
It’s very easy to make and a lot healthier than store-bought chocolate spread. You will only need 2 ingredients – dark chocolate and canned coconut milk. Check out the recipe!
STEP 2
Once the vegan Nutella is ready, take it out of the fridge and line a baking tray with parchment paper.
Place 1-2 tablespoons of chocolate spread onto the baking tray and spread it into a small disc around 1/2 cm thick. Repeat to make 6 discs.
Place the discs in the freezer for 20 minutes or until solid.
STEP 3
The day you want to eat the pancakes, start preparing the pancake batter. This recipe is vegan, gluten-free, oil-free and refined sugar-free.
You will need only 3 ingredients – oats, oat milk and one banana.
Don’t cook the pancakes yet. Simply prepare the batter and let it sit for 10 minutes. This will allow it to thicken a little.
STEP 4
Once the batter is ready, take 1 disc of chocolate spread out of the freezer (work with one at a time because they soften quickly).
Scoop 1/4 cup of pancake batter onto a hot pan and place the disc in the middle.
Top with a bit less than 1/4 cup of batter to cover the chocolate disc.
STEP 5
Cook until the edges are dry (it can take up to 2 minutes since the pancake is thicker than a regular pancake).
Gently flip the pancake and cook on the opposite side for 1-2 minutes. Be careful because the pancake is fragile and could tear easily.
Repeat the process until there is no batter left. I was able to make 6 pancakes.
These Nutella Stuffed Pancakes Are:
- Vegan
- Gluten-free
- Oil-free
- Refined sugar-free
- Easy to make
- Stuffed with homemade 2-ingredient chocolate spread
- Perfect for breakfast!
PIN ON PINTEREST 😊
More vegan and gluten-free breakfast recipes:
- Vegan Raspberry Stuffed Pancakes
- Vegan Nutella (2 Ingredients)
- Vegan Chocolate Oatmeal Muffins
- Vegan French Crepes
- Vegan Oatmeal Waffles
Vegan Chocolate Stuffed Pancakes (gluten-free, easy)
These vegan chocolate stuffed pancakes are gluten-free, oil-free, refined sugar-free, easy to make and delicious! They are stuffed with homemade 2-ingredient chocolate spread and are perfect for breakfast. Enjoy!
Instructions
- The day before, prepare the vegan Nutella. Place it in the fridge for 2 hours or overnight.
- Once the vegan Nutella is ready, take it out of the fridge and line a baking tray with parchment paper. Place 1-2 tablespoons of chocolate spread onto the baking tray and spread it into a small disc around 1/2 cm thick. Repeat to make 6 discs.
- Place the discs in the freezer for 20 minutes or until solid.
- The next day, prepare the vegan pancake batter. Don't cook the pancakes yet. Simply prepare the batter and let it sit for 10 minutes. This will allow it to thicken a little.
- Once the batter is ready, take 1 disc of chocolate spread out of the freezer (work with one at a time because they soften quickly).
- Scoop 1/4 cup of pancake batter onto a hot pan and place the disc in the middle. Top with a bit less than 1/4 cup of batter to cover the chocolate disc.
- Cook until the edges are dry (it can take up to 2 minutes since the pancake is thicker than a regular pancake). Gently flip the pancake and cook on the opposite side for 1-2 minutes. Be careful because the pancake is fragile and could tear easily.
- Repeat the process until there is no batter left. I was able to make 6 pancakes. Enjoy warm with fresh fruit.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 370Total Fat: 15.3gCarbohydrates: 50gFiber: 6.7gProtein: 7.7g
Yummy recipe, i am going to make this soon. thanks for sharing this wonderful recipe.