Oh, let me tell you about the joy of making these chocolate stuffed pancakes that are not only vegan but also gluten free! Imagine waking up to the smell of chocolate wafting through your kitchen, and knowing you can indulge without any guilt. These pancakes are the ultimate breakfast treat for anyone who loves a bit of sweetness in their morning routine but still wants to stick to dietary preferences. I mean, who doesn’t love a stack of fluffy pancakes bursting with melted chocolate chips? Trust me, this recipe is a game-changer! They’re super easy to whip up, so you can enjoy a delicious breakfast without spending hours in the kitchen. You’ll want to make these again and again, whether it’s for a cozy weekend brunch or a special occasion. Let’s dive in and make some magic happen in your kitchen!

Ingredients List

1 cup gluten free flour
1 tablespoon cocoa powder
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup almond milk
1 tablespoon vegetable oil
1/2 cup dairy-free chocolate chips

How to Prepare Chocolate Stuffed Pancakes Vegan Gluten Free

Mixing the Batter

Okay, let’s get started! First, grab a big mixing bowl and combine the dry ingredients: the gluten free flour, cocoa powder, sugar, baking powder, and salt. I love using a whisk for this—it really helps to break up any lumps and ensures everything is nicely mixed. Once that’s done, it’s time to add the wet ingredients, so pour in the almond milk and vegetable oil. Now, stir everything together until you have a smooth batter. Don’t worry if it seems a little thick; that’s just how it should be! A little tip: if you see any stubborn lumps, just whisk a bit more until it’s nice and velvety. Trust me, a smooth batter makes for the fluffiest pancakes!

Cooking the Pancakes

Now, let’s heat things up! Preheat your non-stick skillet over medium heat; I usually let it warm up for about 2-3 minutes. Once it’s ready, pour about 1/4 cup of that luscious batter onto the skillet. Here’s where the magic happens: sprinkle a few dairy-free chocolate chips right on top of your pancake. It’s like a little surprise waiting to be discovered! Cook until you see bubbles forming on the surface—this usually takes about 2-3 minutes. When it’s time to flip, just slide a spatula underneath and give it a gentle turn. Cook the other side for another 2 minutes or so until it’s golden brown. Ooh, the aroma is already making my mouth water!

Serving Suggestions

Once those pancakes are all cooked up, it’s time to serve them! Stack them high on a plate, and drizzle with warm maple syrup for that perfect sweetness. Fresh fruits like strawberries or bananas are fantastic on the side, adding a burst of freshness. And if you’re feeling extra indulgent, a sprinkle of powdered sugar or a dollop of dairy-free whipped cream takes them to the next level. Seriously, the combination of chocolate and these toppings is pure bliss! Enjoy every bite, and don’t forget to share… if you can resist!

Why You’ll Love This Recipe

Quick prep time: You can whip these up in just 10 minutes, making them perfect for busy mornings!
Delicious taste: The combination of rich chocolate and fluffy pancakes is simply irresistible.
Dietary adaptability: They’re vegan and gluten free, so everyone can indulge without worry.
Customizable: Feel free to add your favorite toppings or mix-ins for a personalized touch.
Crowd-pleaser: These pancakes are sure to impress family and friends, making breakfast feel special.
Perfect for meal prep: Make a batch ahead of time and reheat for a quick, tasty breakfast any day of the week.

Nutritional Information

Now, let’s talk numbers! Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these are just estimates. Each serving of these delightful chocolate stuffed pancakes (that’s about 2 pancakes) packs in approximately:

Calories: 200
Fat: 7g
Protein: 4g
Carbohydrates: 33g
Sugar: 6g

These pancakes are not only a delicious way to start your day, but they also fit nicely into a balanced meal. Enjoy indulging without the guilt, knowing you’re treating yourself to something both fun and satisfying!

Tips for Success

Alright, let’s make sure your chocolate stuffed pancakes turn out absolutely perfect every time! Here are my tried-and-true tips that I swear by:

Measure your flour accurately: Too much flour can make your pancakes dense. I recommend spooning the flour into your measuring cup and leveling it off with a knife for the best results.
Let the batter rest: If you have a few extra minutes, let your batter sit for about 5-10 minutes before cooking. This helps the flour hydrate fully and can lead to fluffier pancakes!
Experiment with sweetness: If you like your pancakes on the sweeter side, feel free to add a bit more sugar or even a splash of vanilla extract for extra flavor. You can also swap in maple syrup for the sugar if you want a natural sweetener!
Keep the heat moderate: Too high heat can lead to burnt pancakes on the outside while the inside remains undercooked. If you notice browning too quickly, lower the heat slightly and give them a bit more time.
Don’t overcrowd the skillet: Give each pancake plenty of space to cook evenly. I usually stick to 2-3 pancakes at a time, depending on the size of your skillet.
Try different mix-ins: Feel free to get creative! You can toss in nuts, berries, or even a sprinkle of cinnamon for a flavor twist. Just keep the proportions balanced so the batter remains smooth.
Use a non-stick spray or oil: Even if you have a non-stick skillet, a light spray of oil or a tiny brush of vegetable oil can help prevent sticking and give your pancakes that lovely golden color.

With these tips in your back pocket, you’ll be well on your way to mastering these delicious chocolate stuffed pancakes. Enjoy the process and have fun with it!

Storage & Reheating Instructions

So, you’ve whipped up a delicious batch of chocolate stuffed pancakes, and now you’re wondering how to store those lovely leftovers? No worries—I’ve got you covered! Let them cool completely before storing. Once they’re cool, pop them into an airtight container. They’ll stay fresh in the fridge for up to 3 days. I recommend placing a layer of parchment paper between the pancakes to keep them from sticking together. Trust me, it makes reheating a breeze!

When it’s time to enjoy them again, you have some great options for reheating. You can toss them in a toaster for a few minutes until they’re warmed through and crispy on the outside—yum! If you prefer, you can also heat them in a skillet over low heat for about 2 minutes on each side. This method not only warms them up but also gives them that delicious, fresh-cooked taste. So, go ahead and savor those pancakes again; they’re just as delightful the second time around!

FAQ Section

Can I use a different type of milk?
Absolutely! While I love almond milk for its creaminess, you can easily swap it out for any plant-based milk like oat, soy, or coconut milk. Just keep in mind that the flavor and texture might vary slightly based on your choice.

What if I don’t have gluten free flour?
No problem! If gluten isn’t an issue for you, you can use regular all-purpose flour instead. Just remember that this will no longer be a gluten free recipe, but it should still yield delicious pancakes!

Can I make the batter ahead of time?
Yes, you can! Just mix up the batter and store it in the fridge for up to 24 hours. Give it a good stir before cooking, as it might thicken a bit while sitting. It’s a great way to save time on busy mornings!

How can I make these pancakes even more indulgent?
Oh, I love this question! You can add a drizzle of chocolate syrup on top or even serve them with a scoop of your favorite dairy-free ice cream for a decadent treat. Fresh fruit like berries or bananas always adds a lovely touch too!

What should I do if my pancakes are sticking to the skillet?
If you find your pancakes are sticking, make sure your skillet is properly preheated and consider using a little non-stick spray or a brush of oil before pouring in the batter. A well-greased skillet helps ensure those pancakes slide out perfectly!

Call for Engagement

I’d love to hear from you! After you’ve tried making these chocolate stuffed pancakes vegan and gluten free, come back and share your experience in the comments below. Did you make any delicious twists or add your favorite toppings? Or maybe you have a question or two? I’m here to help! And if you enjoyed this recipe, please consider rating it. Your feedback not only makes my day but also helps other pancake lovers find this delightful treat. Let’s connect over our shared love for breakfast goodness—can’t wait to hear from you!

Chocolate Stuffed Pancakes Vegan Gluten Free That Delight You

Author: [email protected]
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Pan-frying
Cuisine: American
Diet: Vegan

Print Recipe

Description

Delicious chocolate stuffed pancakes that are vegan and gluten free.

Ingredients

Scale

1 cup gluten free flour
1 tablespoon cocoa powder
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup almond milk
1 tablespoon vegetable oil
1/2 cup dairy-free chocolate chips

Instructions

In a bowl, mix the gluten free flour, cocoa powder, sugar, baking powder, and salt.
Add almond milk and vegetable oil. Stir until smooth.
Heat a non-stick skillet over medium heat.
Pour 1/4 cup of batter onto the skillet.
Add a few chocolate chips on top of the pancake.
Cook until bubbles form on the surface, then flip and cook for another 2 minutes.
Repeat with remaining batter.

Notes

Store leftovers in the fridge for up to 3 days.
Reheat in a toaster or skillet.
Adjust sweetness to your preference.

Nutrition

Serving Size: 2 pancakes
Calories: 200
Sugar: 6g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg

Keywords: chocolate stuffed pancakes, vegan pancakes, gluten free pancakes

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