Landscape image of Chocolate Filled Pancakes

Chocolate Filled Pancakes (Vegan Gluten-Free)

If you love pancakes these Chocolate Filled Pancakes are the dream: thick, fluffy and golden pancakes with chocolate fudge sauce swirled through. Top these vegan, gluten-free pancakes with whipped coconut cream, berries and more chocolate sauce.

Happy Shrove Tuesday, which is the very happy day we can eat pancakes all day long: for breakfast, lunch, dinner and then dessert, too. These pancakes will be delicious all day long for they are quick and easy to make, light and fluffy and so delicious with all the pools of chocolate inside.

A stack of Chocolate Filled Pancakes
Chocolate Filled Pancakes

How delicious are these pancakes?

These pancakes are amazing, they are:

  • Thick and fluffy
  • Golden and light
  • Filled with swirls of chocolate
  • Tender and sweet
  • Stacked up high topped with coconut whipped cream
  • Great served with fresh berries, more chocolate sauce and syrup
  • Naturally vegan and nut-free and easily gluten-free
  • Easy to make ahead of time

These pancakes are a sure winner for pancake day (or any day really) so if you already want to make them, skip ahead to the recipe card below. Or, firstly let’s discuss the ingredients and method.

What ingredients go into these pancakes?

The base pancake mix is truly a delight:

  • Coconut evaporated milk: this is thick and so smooth and adds a great richness to the pancake batter. You can use other dairy-free evaporated milk or use more regular milk. Evaporated milk tends to be twice as thick as regular milk as about half of the liquid has been evaporated. My favourite is the Natures Charm evaporated coconut or oat milk.
  • Plant-based milk: any carton of milk is delicious for these pancakes like oat or almond or use whatever you have open.
  • Lemon juice: this helps to create a buttermilk which results in the fluffiest pancakes.
  • Caster sugar: just a little to make these sweet enough. You can use golden or white sugar, coconut or other sugars, too.
  • Vanilla essence: not strictly necessary but it adds a lovely flavour.
  • Plain flour: this keeps thee batter really light and fluffy. You can also use gluten-free flour where needed, I recommend using your favourite GF blend that contains xanthan gum to act as a binder for best results.
  • Baking powder: for the rise.
  • Salt: to enhance the flavours.
  • Oil: for greasing the pan. I prefer to use sunflower oil which won’t cause the pancakes to burn or turn too dark like butter can do. Coconut oil would also work here, if you like the taste of coconut.
  • Chocolate fudge sauce: this is the magic that turns these delicious vanilla American style pancakes into chocolate filled pancakes. I use the chocolate fudge sauce from Natures Charm which is so delicious but any chocolate spread will also work. If using chocolate spread, it is best to warm it slightly so it’s smoother and runnier.
Chocolate Filled Pancakes on a pretty plate
Chocolate Filled Pancakes

To serve with the stacks of Chocolate Filled Pancakes, I like:

  • Coconut whipping cream: either buy dairy-free cream ready to whip or use coconut cream from a tin of coconut milk or use a thick dairy-free yoghurt. Or you could go for ice cream, too.
  • Extra chocolate sauce: as above, warm the sauce first to make it runnier.
  • Fresh berries: or any season fruit you have.
  • Chocolate chips: for more chocolatey goodness.
  • Maple syrup: what stack is complete without it? Any syrup will also be good like date, rice or agave syrup or vegan honey.

What else can I use for these pancakes?

Instead of the chocolate sauce, you can swirl in your favourite nut butter or berry jam. Instead of the fudge case on top you can also drizzle with nut butter or homemade quick caramel sauce.

Pouring maple syrup over a stack of Chocolate Filled Pancakes
Chocolate Filled Pancakes

How do I make these pancakes?

The method is so simple, they are great to make with little ones:

  • Whisk together the milks and lemon juice: leave it for 5 minutes to curdle and form a buttermilk.
  • Stir in the sugar and vanilla: to a smooth mix.
  • Sift in the flour and baking powder: and add the salt. Whisk to a smooth batter.
  • Allow the batter to rest for 5 minutes: while you heat the pan.
  • Add 1 large tablespoon of batter: per pancakes into the hot pan.
  • Drizzle on the chocolate sauce: in the middle of the pancake and avoid the edges as the chocolate sauce can spill out.
  • Allow to cook for a few minutes: until golden brown and bubbling.
  • Flip and cook on the second side: and cook through and keep warm on a plate.
  • Repeat to make all the pancakes: this can also be done ahead of time.
  • Stack them high and top: with your favourite toppings.
  • Eat!
Half eaten stack of Chocolate Filled Pancakes
Chocolate Filled Pancakes

How long will these pancakes last for?

Once the pancakes have been cooked, allow them to cool then keep them in a sealed container in the fridge for 2-3 days or in the freezer for up to 1 month. Defrost and warm back up in a hot pan.

Are these gluten-free and nut-free?

Yes, to keep these Chocolate Filled Pancakes gluten-free opt for a GF flour blend with xanthan gum (and one that you usually use for baking is a good choice) and these are naturally nut-free. Check that you milk and chocolate sauce do not contain nuts.

Half eaten stack of Chocolate Filled Pancakes
Chocolate Filled Pancakes

I love pancakes, what other recipes can I make?

I hope you are going to love these Chocolate Filled Pancakes and for more ideas, how about my:

Chocolate Filled Pancakes (Vegan Gluten-Free)

  • Servings: 2-3
  • Difficulty: easy
  • Print

If you love pancakes these Chocolate Filled Pancakes are the dream: thick, fluffy and golden pancakes with chocolate fudge sauce swirled through. Top these vegan, gluten-free pancakes with whipped coconut cream, berries and more chocolate sauce.

Ingredients

    For the pancakes:
  • 120ml coconut evaporated milk
  • 120ml plant-based milk
  • 1 tbsp lemon juice
  • 2 tbsp caster sugar
  • 1 tsp vanilla essence
  • 125g plain or GF flour
  • 1 tbsp baking powder
  • A pinch of salt
  • Oil, for frying
  • 6-7 tsp chocolate fudge sauce
  • To serve:
  • 100g coconut whipping cream
  • Extra chocolate fudge sauce
  • Fresh Berries
  • Chocolate chips
  • Maple Syrup

Directions

  1. Pour the Evaporated and other plant-based milk into a mixing bowl with the lemon juice and whisk. Let it sit for 5 minutes to curdle.
  2. Whisk in the sugar and vanilla essence.
  3. Sift in the flour and baking powder and add a pinch of salt. Whisk till smooth and let sit for 5 minutes.
  4. Heat a non-stick pan with a little oil and add 1 large tablespoon of batter and form a circle. Drizzle over ½ tsp of the chocolate fudge sauce and allow to cook for 2-3 minutes, until bubbling and golden underneath. Carefully flip over and cook thee second side. Be careful of any chocolate sauce that spills out as this will burn – simply wipe this away.
  5. Repeat to make 12-14 pancakes, keeping them warm by covering them on a plate.
  6. Whip the coconut cream till light and airy.
  7. Stack the pancakes and top with the coconut whip, some fresh berries, chocolate chips, extra chocolate fudge sauce and maple syrup.
  8. Leftover pancakes will keep in the fridge in a sealed container for 2-3 days or in the freezer for up to 1 month.
Landscape image of Chocolate Filled Pancakes
Chocolate Filled Pancakes

I look forward to hearing what you think of these Chocolate Filled Pancakes so please let me know in the comments below. If you do make them, I would love to see your stacks so please tag me in them, I’m xxI’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With choco pancake love x

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