Chocolate Filled Pancake Puffs

5 from 1 vote

Chocolate Filled Pancake Puffs are stuffed pancake puffs with a melted chocolate filling. These mini pancake puffs are made without eggs, gluten free, dairy free. These paleo and vegan healthy pancake poppers are soft and fluffy, a cute fun breakfast bite - serve alone or dusted with powdered sugar.

Prep Time5

Cook Time12

Total Time17

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 63kcal

Author: Dee Dine

Equipment

mini muffin pan

Ingredients

1 cup oat flour
½ cup applesauce 2 small apples pureed or blended
¼ cup cane sugar
2 tablespoon milk
1 teaspoon baking soda
1 teaspoon lemon juice
1 teaspoon vanilla
pinch salt

Chocolate filling

¼ cup chocolate chips

Instructions

Preheat oven to 350 F. Grease a mini muffin pan with an oil spray or by rubbing oil with a paper towel.
1 cup oat flour, ½ cup applesauce, ¼ cup cane sugar, 2 tablespoon milk, 1 teaspoon baking soda, 1 teaspoon vanilla, pinch salt, 1 teaspoon lemon juice
Add milk and lemon juice to a mixing bowl. Stir and allow the milk to curdle about one minute. Then add the sugar and applesauce. Stir again and allow the sugar to dissolve, around 1 minute. Then add the flour and baking soda.
When filling the muffin wells, add 1 tablespoon of batter to the mini muffin pan well. Then sprinkle a half of a teaspoon of chocolate chips. Then add the other tablespoon on top.
Bake 12 minutes or until the top is golden and springs back. A test won't work, it will come out with melted chocolate. Flip out quickly so they don't continue cooking.
Serve with powdered sugar.

Notes

For thinner chocolate filling, first melt the chocolate chips in the microwave at 30 seconds and spoon in melted chocolate into batter instead of adding chocolate chips.

Do not overbake - they might be done within 12 minutes depending on how hot your oven is. They are done when they spring back and are lightly tan.

Nutrition