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Home » Recipes » Course » Breakfast

Salted Caramel Chocolate Pancakes

By: Thomas Published: 8 May, 17 Updated: 28 Nov, 21 13 Comments

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Peanut Butter Filled Pancakes
Salted Caramel Chocolate Pancakes

I created a draft for this recipe over a year ago but I completely forgot about it until last week. So after more testing here it is: chocolate pancakes with a melty salted caramel center. They are soft, chocolatey, vegan and gluten-free!

There are a million pancake recipes out there so I figured I should make something a bit more decadent. If you have guests for breakfast and want to serve surprisingly delicious pancakes, this is it guys! We are talking about serious #foodporn.

Seriously, who doesn't want to have pancakes + chocolate + caramel for breakfast? Yeah, that's what I thought.

Salted Caramel Chocolate Pancakes

The trick to get a runny salted caramel heart without the mess is to freeze the caramel into discs. Let me explain a bit more, you combine almond butter (cashew butter works too!) with maple syrup, cocoa butter, vanilla and a good pinch of sea salt. Then you divide the caramel into 6 discs (about one tablespoon per disc) onto a baking sheet and freeze for at least 1 hour.

When it's time to make the pancakes you simply spoon the batter into the hot skillet, press down a disc of frozen caramel and cover with more batter. The caramel will melt inside as the pancake cooks.

Salted Caramel Chocolate Pancakes

For the chocolate pancake batter I went with oat flour (hey breakfast food!), almond flour to add some moisture, cocoa powder, and some maple syrup. I also added some ground chia seeds for additional fiber and to keep the pancakes from crumbling too much.

These gluten-free, refined sugar-free pancakes really taste like a dessert. It makes the best Sunday breakfast, or brunch if you plan on eating the whole batch!

If you try this recipe please leave a comment and let me know how it turned out!

Salted Caramel Chocolate Pancakes
Salted Caramel Chocolate Pancakes

📖 Recipe

Salted Caramel Chocolate Pancakes

Salted Caramel Chocolate Pancakes

Author: Thomas
These vegan and gluten-free pancakes have a creamy and melty salted caramel center that melts in your mouth as soon as you take a bite!
Print Pin Review Text Recipe
Servings 6 Pancakes
Calories 369 kcal

Ingredients
  

Salted Caramel Filling

  • ¼ cup almond butter or cashew butter
  • 1 tablespoon melted cocoa butter or coconut oil
  • 3 tablespoon maple syrup
  • ¼ teaspoon vanilla extract
  • â…› teaspoon salt

Pancakes

  • ½ cup oat flour
  • 2 tablespoon almond flour
  • 1 tablespoon ground flax seeds or ground chia seeds
  • 1 and ½ tablespoon cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • â…› teaspoon sea salt
  • 2 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • ½ cup almond milk
  • 2 tablespoon mashed banana about ¼ of banana
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Instructions
 

Salted Caramel Filling

  • Line a baking sheet with parchment paper.
  • Combine all the ingredients in a small bowl and whisk until smooth and well combined.
  • Dollop about 1 tablespoon of the salted caramel onto the baking sheet. Spread a little bit to make a disc. You should make about 6 discs.
  • Place the baking sheet in the freezer for at least 1 hour. Always keep the frozen caramel discs in the freezer and remove from the freezer just before using.

Pancakes

  • In a bowl, mix together all the dry ingredients.
  • Add the wet ingredients and whisk until well combined. Let sit about 5 minutes, the batter will thicken due to the addition of ground chia seeds.
  • Heat 1 teaspoon of coconut oil in a non-stick skillet over medium heat. Remove excess oil using a paper towel.
  • Take 2 discs of salted caramel out of the freezer. Dollop about 1 tablespoon of the pancake batter into the skillet, press down a disc of caramel in the center of the pancake and cover with more batter, starting from the edges to the center. Repeat with the other pancake. (I prefer to work with only two pancakes at a time. Always keep the remaining caramel discs in the freezer, otherwise, they will soften very quickly at room temperature.)
  • Cook for about 2 minutes before carefully flipping. Cook the other side for around 1 minute.
  • Repeat with the remaining batter and caramel discs. Serve warm, topped with banana and/or melted chocolate.

Notes

For a more stretchy caramel, you can add 2 teaspoons brown rice syrup to the caramel filling.
This recipe serves 2 people. Nutritional information includes the salted caramel filling.
Stuffed pancakes inspired by Recipe Tin Eats.

Nutrition

Serving: 3 Pancakes | Calories: 369 kcal | Carbohydrates: 55.1 g | Protein: 6.5 g | Fat: 15.1 g | Fiber: 5.5 g | Sugar: 30.2 g
Course : Breakfast
Cuisine : American
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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  1. carlos at Spoonabilities

    May 08, 2017 at 5:39 pm

    Again, Beautiful pictures! I'm in love with this recipe. It's decadent and looks so YUMMY!

    Reply
    • Thomas

      May 09, 2017 at 6:27 am

      Thank you Carlos!

      Reply
  2. Karen Harper

    May 09, 2017 at 10:53 pm

    Could coconut butter be used instead?

    Reply
    • Thomas

      May 10, 2017 at 6:48 am

      Instead of cocoa butter? I would say use coconut oil, I never tried coconut butter.

      Reply
  3. Elisa

    June 01, 2017 at 1:05 pm

    Thomas your recipes are insane! You should enter Masterchef - seriously - you would change the way so many people think about food, proving that plant-based diets can be incredible. Well done, and thank you for sharing your recipes

    Reply
  4. Taylor Hicken

    June 12, 2017 at 6:54 pm

    Whoa, I didn't know that people even made salted caramel chocolate pancakes. They look pretty good though, I'll have to try it out sometime. I have been thinking about caramels though, they are my favorite candy. I'll have to convince my husband to buy me some.

    Reply
  5. Katy

    September 30, 2019 at 11:41 pm

    Your recipes look so AMAZING! You need to open a restaurant, for real! This is next level vegan cooking. I can’t wait to try these.

    Reply
    • Thomas

      October 07, 2019 at 9:34 am

      Thanks for the kind words Katy!

      Reply
  6. Jessica

    May 10, 2021 at 5:53 am

    Hi Thomas, would it be possible to substitute oat flour, to a different type of flour for the pancakes? Thank you

    Reply
    • Thomas

      May 10, 2021 at 6:46 am

      Hi Jessica,
      I guess teff or sorghum flour should work as well but you might have to adjust the amount of liquid ingredients.

      Reply

Trackbacks

  1. Sweet and Sour Cauliflower Enchiladas - Full of Plants says:
    June 18, 2017 at 12:01 pm

    […] breakfast the next day. And usually, breakfast always means something sweet to me as you can see here or […]

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  2. 18 Delicious Vegan Breakfast Ideas For the Weekend - The Plant Based Babe says:
    June 21, 2019 at 8:27 pm

    […] 8. Salted Caramel Chocolate Pancakes […]

    Reply
  3. Chocolate, Caramel & Vanilla Yule Log - Full of Plants says:
    September 2, 2020 at 8:02 am

    […] by making the caramel center, which is my go-to salted caramel recipe that I used in these epic chocolate pancakes, or these popped grains bars. It’s made with only 5 ingredients: almond butter makes the […]

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