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Chocolate Stuffed Churro & Walnut Pancakes

  • Serves: Makes 6-8 pancakes

Ingredients

Pancakes:

  • 2c All Purpose Flour
  • 2 tbsp Brown Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1 tbsp Baking Powder
  • 1 1/2c Almond Milk
  • 2 tbsp Apple Cider Vinegar
  • 1 tsp Vanilla Essence
  • 1bsp Melted Coconut Oil

Filling:

  • Chocolate Spread of choice

Toppings:

Method

  1. In a bowl, add the almond milk and vinegar. Set aside for 5 minutes to form buttermilk.
  2. In a separate bowl, whisk together the dry ingredients.
  3. Pour the almond milk/vinegar mixture, melted coconut oil, and vanilla extract in with the dry ingredients. Combine until smooth.
  4. Let the batter rest for 5-7 minutes. Don’t skip this step!
  5. Pour 1 tbsp of the batter into a heated pan. Add a dollop of chocolate spread in the middle.
  6. Pour 2 tbsp of the batter on top to cover the chocolate spread. Do the same for the rest of the pancakes.
  7. Dust the pancakes generously with cinnamon sugar.
  8. Stack em’ up, add coconut yogurt, walnuts & maple syrup!

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