Chocolate Stuffed Pancakes! Yes, the ultimate in breakfast decadence is here. Although I did give them a healthy-ish spin on them by using whole-wheat flour and chocolate almond butter!
These Chocolate Stuffed Pancakes are a happy indulgence. They are light, fluffy and of course super chocolatey. The pancake recipe is a keeper. The batter’s got some yogurt in it for extra softness and its fabulous for making plain ones too. And,as always it’s rather simple to make.
I used chocolate almond butter for the filling. But Nutella would work very well here. You didn’t need me to tell you that though, right?! Now this recipe, as easy it is, does demand your attention. Once you’ve poured some of the pancake batters on the pan, you need to have melted/softened chocolate filling that you can spoon on quickly and spread a bit. Then another bit of the batter goes on top to cover it. Don’t worry even if some of the fillings oozes out. Just wipe the pan clean before making the next pancake. And if all this sounds like too much work, think about the rich reward that will be waiting for you to devour!
While this isn’t an everyday kind of breakfast, it is a fabulous treat that got me a 5 star rating at home!! Soft, fluffy, oozing with warm luscious chocolate filling, these beauties don’t even need maple syrup. I got some on for “photo-op” though! Fruits are optional but I always like to serve them with pancakes and waffles for freshness.
If you try this recipe, do let me know. I’d love to hear from you! Please do tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!
1/3-1/2cupChocolate Almond Butteror Nutella. You may need more depending on how much filling you want.
1tbspOil for cooking the pancakes
Sift in all the dry ingredients in a medium sized bowl.
In another bowl, whisk the yogurt, water, egg, oil and vanilla extract. Pour over the dry ingredients and whisk well till no lumps remain. The batter should be thick, with soft dropping consistency. Let the batter rest for 5-10 minutes.
Heat a non stick pan over medium heat. Pour 1/4 cup of batter on the pan, once it starts setting, drizzle a couple tablespoons of the chocolate almond butter, spread it gently over the pancake. Cover the chocolate filling with a little more batter.
Let the pancake cook for 1-2 minutes more till the underside is golden. Carefully flip it over. Cook on the other side till golden brown. Repeat till all the batter is used up.
Serve warm with some fruits and maple syrup. Enjoy!
These pancakes need to be cooked on medium heat. You may need to lower the heat to low if the pan gets too hot.
I found it easier to make these one at a time.
In case the filling oozes out, please do wipe the pan before making the next pancake.
By all means use melted butter or any vegetable oil you prefer, if you don't want to use coconut oil.