Imagine waking up to a breakfast that feels like pure decadence but is actually a healthy, gluten-free dream come true! These Chocolate Oat Peanut Butter Stuffed Pancakes are about to revolutionize your morning routine, delivering an explosion of rich chocolate flavor and creamy peanut butter in every single bite. Perfect for health-conscious foodies and those craving a breakfast that's both nutritious and incredibly satisfying, this recipe will make you forget all about traditional pancakes forever!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Gluten Free
Serves: 1 serving
Ingredients
- 1/2 cup gluten-free flour
- 1 tablespoon cocoa powder
- 1/2 cup almond milk
- 1/4 teaspoon baking powder
- 1 tablespoon peanut butter
- 1/4 teaspoon vanilla extract
Instructions
- In a medium mixing bowl, sift together the gluten-free flour, cocoa powder, and baking powder to ensure no lumps remain and ingredients are well combined.
- Gradually pour the almond milk into the dry ingredients, whisking continuously to create a smooth, lump-free batter. Add vanilla extract and mix thoroughly.
- Let the pancake batter rest for 3-5 minutes to allow the gluten-free flour to absorb the liquid and achieve a better consistency.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with a small amount of cooking spray or coconut oil.
- Using a small spoon, place a dollop of peanut butter in the center of where you'll pour the pancake batter, keeping it compact.
- Pour approximately 1/4 cup of batter over the peanut butter, ensuring it covers the filling completely.
- Cook the pancake for 2-3 minutes or until small bubbles form on the surface and the edges start to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Remove from heat and repeat the process with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm, optionally garnishing with additional peanut butter or a sprinkle of cocoa powder if desired.
Tips
- Sifting is crucial! Take extra time to sift your dry ingredients to prevent any lumpy surprises in your batter.
- Let your batter rest for 3-5 minutes - this allows gluten-free flour to properly hydrate and creates a smoother texture.
- Use medium-low heat to prevent burning and ensure even cooking, especially with gluten-free batters.
- For the peanut butter center, use room temperature peanut butter for easier spreading and more even distribution.
- If the batter seems too thick, add a splash more almond milk to achieve the perfect pourable consistency.
- Use a non-stick pan or well-seasoned griddle to prevent sticking and ensure easy flipping.
- Cook pancakes until bubbles form on the surface - this is your visual cue that it's time to flip!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
