Chocolate Stuffed Pancakes
Delicious cakes with a surprise inside! Using GF Oats Australia pancake flour blend.
Ingredients
- 100 g GF Oats Australia Pancake Mix or pancake mix of choice *See Notes
- 100 ml Milk of choice I used almond
- 100 g Dairy-free Dark Chocolate Chips melted *See Notes
Instructions
- Start by melting the dark chocolate chips. Using a silpat, smooth out chocolate to form thin discs a bit smaller in diameter than the pancake size you intend to make. Put these in the freezer to harden, 10 minutes.
- Once you can peel the discs off and they retain their shape, make the pancake batter by mixing 100g pancake mix with 100ml milk of choice.
- Heat saute pan over medium heat, add a knob of vegan butter to warmed pan.
- Pour a thin amount of batter to desired size of pancake, ideally a bit bigger than the chocolate discs you created.
- Add chocolate disc to middle of batter and then cover with additional batter until the chocolate is covered. Saute on this size until bubbles begin to form on sides of pancake. Do wait until cake is fully cooked on the first side before attempting to flip or you may have a chocolatey mess! (Though that doesn't sound like a horrible problem to have!)
- Carefully flip pancake and cook on other side, 2-3 minutes.
- Serve warm with garnishes of choice! I used blueberries, blackberries, banana, wattleseed granola, hazelnut drizzle, maple and a dollop of frozen cacao yogurt** and mint.
Notes
*GF Oats Australia can be purchased at local retailers and health shops Aus-wide. Alternatively, you can order online for an additional discount! Use code mindfulpeanut10.
**Combine sweetened coconut yogurt with cacao and freeze to make an easy, healthful “ice cream” topping!
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