How to Make CHOCOLATE STUFFED PANCAKES

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour increases fiber content.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: chocolate bar, chopped

Dark chocolate offers health benefits with less sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Line a flat tray with parchment paper.

Cover the tray with chocolate spread circles using about 1 teaspoon of spread for each circle.

Let the chocolate circles rest in the freezer for 30 minutes.

Beat 2 eggs with 2 tablespoons of granulated sugar until creamy.

Add 200 milliliters of fresh milk, 1 and 1/4 cups of flour, 1 teaspoon of baking powder, and 2 teaspoons of vanilla sugar, and whisk thoroughly.

Place a nonstick skillet over medium heat and brush with some west of all oil.

Pour 1 tablespoon of pancake batter onto the skillet and continue until all the space is used up.

Place the frozen chocolate circles on top of the pancake batter.

Cover the chocolate circles with some more batter.

Cook the pancakes until they are slightly browned on the base and bubbling on top, then flip over and cook the other side.

Transfer the pancakes to a serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens