Chocolate Stuffed Pancakes! Yes, the ultimate in breakfast decadence is here with a healthy-ish spin using wholewheat flour and chocolate almond butter!
Servings: 7pancakes
Calories:
Author: Natasha Minocha
Ingredients
1.5cupWholewheat Flour
1.5tspBaking powder
1/2tspBaking soda
1/4tspSalt
3/4cupYogurt
1/4cupWater
1egg
3tbspCoconut oil
2tspvanilla extract
1/3-1/2cupChocolate Almond Butteror Nutella. You may need more depending on how much filling you want.
1tbspOil for cooking the pancakes
Instructions
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!
Notes
NOTES:
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.