Planthony’s chocolate pancakes

Squirt alert! This is a Vondelgym exclusive!! For sure a guaranteed winning recipe if you want to fancy someone. All you need is a blender and you’re good to go. You can add the caramel filling in between your pancakes, and believe me you wil not be disappointed. I can go into details about how healthy or unhealthy this is, but in the end you’ll just want to make these awesome stacks of pleasure either way. Have fun and enjoy

Dry ingredients:

1 cup oats ground (90 g)
1/2 cup white rice flour (80 g)
3 tbsp cacao powder
2 tbsp coconut sugar (or brown sugar)
1 tbsp ground chia seeds (or ground flax seeds)
1/2 tsp baking powder
1/4 tsp baking soda


Wet ingredients:

220-230 ml plant-based milk (a little bit less than a cup)
1 small banana (80 g)
1 tbsp blackstrap molasses (optional)
1 tbsp lemon juice or lime juice
coconut oil (for frying)


Caramel filling:

3 tbsp maple syrup (or agave syrup)
1/4 cup sunflower seed butter or nut butter of choice (*see recipe notes)
1 tbsp cacao butter (melted)



Throw all “caramel filling” ingredients into a small bowl and stir with a whisk.

Take a sheet pan with parchment paper and spoon about 1 heaped tbsp onto the paper. Use the back of the spoon to spread it out into a round disc about 7-8 cm in diameter. You can make 6 discs in total.

Put the pan into the freezer for about 20 minutes.

Or you can just use the caramel as an filling in between the pancakes (when you lazy like me)


Meanwhile, put all dry pancake ingredients into a bowl and stir with a whisk.

Throw all wet pancake ingredients (except the oil) in a blender.

Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to combine. Let the batter rest for a few minutes.

Once the caramel discs are firm, you can start making the pancakes: Preheat a skillet to low-medium heat and add a little bit of oil (or you can use cooking spray).

Pour about 1 1/2 heaped tbsp of the pancake batter into the skillet, spread it and place 1 frozen caramel disc into the center of the batter. Add more batter (approx. 1 tbsp) to cover the caramel.

Put a lid on the skillet and cook the pancake for approximately 3 minutes. The lid is important, otherwise, the pancake won’t cook properly because of the frozen caramel disc! Flip the pancake and cook if from the other side for a further 1-2 minutes. Continue with the remaining pancake batter. (Tip: By using two skillets at the same time you’ll save time #message).

Enjoy with banana slices and a chocolate sauce!




Gepost: 15-okt
Door Anthony Tevreden

VG Mag Recent

Naar VG mag