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Paleo Chocolate Stuffed Pancakes

Stick to a grain free and dairy free lifestyle with these Paleo Chocolate Stuffed Pancakes. Composed of almond flour, vanilla extract, and other tasty ingredients, these pancakes are delicious and so fluffy!
Prep Time10 minutes
Cook Time12 minutes
Chocolate Freezing Time15 minutes
Total Time37 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: almond flour pancakes, chocolate stuffed pancakes, paleo pancakes
Servings: 6 pancakes

Ingredients

Chocolate Filling

  • 1/3 cup almond butter or your favorite nut or seed butter of choice
  • 1½ tbsp cocoa powder
  • 1 tbsp ghee or coconut oil, melted

Stuffed Pancakes

Instructions

Chocolate Filling

  • Line a baking tray with parchment paper. Heat the coconut oil so it's hot, then mix with almond butter and cocoa powder. Stir until smooth and combined.
  • Spoon about 1 tablespoon of the filling onto the parchment paper and spread into a circle 2 inches wide. Repeat to make 6 discs total. If you have any filling left, save to serve with the pancakes later.
  • Place the baking tray in the freezer so the discs harden, about 15 minutes.

Stuffed Pancakes

  • While the discs harden, make the pancake batter. Add all dry ingredients (almond flour, arrowroot starch, baking powder) to a bowl and stir together.
  • In a separate bowl, whisk together almond milk, egg, and vanilla extract.
  • Add wet ingredients to dry ingredients, and stir until a batter forms.
  • Remove the discs from the freezer and carefully peel away from parchment paper. Keep them cool in the fridge while you work.
  • Heat 1 tbsp of coconut oil or ghee on a large nonstick pan over medium low heat. Add 2 tbsp of batter to the pan and spread into a circle. Working quickly, add a chocolate disc to the center, then cover with 2 tbsp of the batter. It doesn't have to be perfect. Repeat to add 2 more pancakes to the pan.
  • Cook for about 2-3 minutes until the bubbles start appearing at the edges and the bottom is golden brown. Flip and cook for another 2-3 minutes.
  • Repeat steps 5 and 6 to make 3 more pancakes.
  • Serve warm with ghee (or butter), maple syrup, and/or fruits, if desired.

Nutrition

Serving: 1pancake - makes 6 | Calories: 358kcal | Carbohydrates: 12g | Protein: 10g | Fat: 33g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 53mg | Potassium: 208mg | Fiber: 5g | Sugar: 2g | Vitamin A: 40IU | Calcium: 180mg | Iron: 2mg