These Churro Chocolate Stuffed Oat Pancakes are like dessert for breakfast. Made with minimal ingredients. It’s healthy, quick and easy to make!

If you eat pancakes on Sundays this is a great recipe to try out! These pancakes are high in fiber, so you’ll feel satisfied and won’t be hungry for hours.

Best churro chocolate stuffed oat pancakes

These Churro Chocolate Stuffed Oat Pancakes are fluffy, oil-free and delicious!

What you’ll need

The list:

Oat flour – I usually buy it, but you can make your own by blending quick oats into fine powder. Blend extra oat flour and save it in an airtight container for other baking or cooking recipes
Baking soda
Cinnamon
Eggs – cage-free eggs or any kind.
Greek yogurt – I like to use Greek yogurt because you get a fluffier consistency. But, you can also use plain yogurt.
Liquid sweetener – Use any liquid sweetener of choice, like: honey, maple syrup, date syrup or agave syrup.
Erythritol – A zero-calorie sugar alternative but feel free to use Monkfruit or any other sugar of choice.
Chocolate spread

How to make these Churro Chocolate Stuffed Oat Pancakes

You’ll be amazed how easy and minimal these pancakes can be made.

The Instructions

Mix dry ingredients: In a bowl, mix together oat flour, baking soda and cinnamon.
Mix wet ingredients: In a separate bowl, combine eggs, greek yogurt and honey. Add-in mixture to dry ingredients and stir.
Cook: Grease a non-stick pan and heat on medium. Once hot, drop two tablespoons of pancake batter onto the pan. Add 1/2 tablespoon of chocolate spread and cover with more batter. Let the pancakes cook for 2-3 minutes, before flipping and cooking for a further 2 minutes. Transfer to a large plate. Repeat the process until all the pancake batter is used up.
Cinnamon-sugar mix: Mix cinnamon and sugar, spread pancakes with a little bit of butter and sprinkle on the pancakes.

What makes these pancakes healthier?

While traditional pancake recipes are high in carbohydrates and fat with have no nutritional value. These ones are not! here why:

Lower in fat: Most pancake recipes use butter and cream. These ones are oil-free.
Whole grain flour: In one-third cup, whole-grain oat flour has 7 grams of protein and 4 grams of fiber. It has less carbohydrates than regular flour and it will also keep you satisfied for hours!
Lower in calories: Regularly pancakes are high in calories. In this recipe, you get less than 250 calories per 2 pancakes.

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FAQ

Can I blend oats to get oat flour?

The answer is YES! Oat flour is actually blended oats. I would recommend blending quick oats as this type is already more processed. Stop to stir occasionally until they form a fine flour.

Can I make these pancakes vegan?

Yes! Replace the eggs with 1/2 cup applesauce and use any non-dairy yogurt.

I’m allergic to gluten. What can I do?

No worries, make sure to use certified gluten-free oats and blend into flour.

How to store?

These pancakes can be stored pancakes in an airtight container or a ziplock bag in order to maximize their freshness. They last around 2-3 days in the fridge. After that, they may still be edible but the quality may not be the same.

Ingredients substitutes and notes

For the oat flour, you can blend quick oats until ground.
Replace greek yogurt with plain yogurt.
If not having erythritol (a zero-calorie sugar) use any other type of sugar.

Churro Chocolate Stuffed Oat Pancakes

Oats Lady

These Churro Chocolate Stuffed Oat Pancakes are like dessert for breakfast. Made with minimal ingredients. It's healthy, easy to make and delicious!

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine American

Servings

Calories 115 kcal

Equipment

Stove top

Ingredients

3/4 cup oat flour 70 g
1 teaspoon baking soda 5 g
1 tablespoon cinnamon
2 eggs
1/4 cup Greek yogurt 45 g
2 tablespoon honey 25 g

Filling

Chocolate spread

Cinnamon-sugar mix

1 tablespoon cinnamon
1 tablespoon erythritol

Instructions

In a bowl, mix together oat flour, baking soda and cinnamon.
In a separate bowl, combine eggs, greek yogurt and honey. Add-in mixture to dry ingredients and stir.
Grease a non-stick pan and heat on medium. Once hot, drop two tablespoons of pancake batter onto the pan. Add 1/2 tablespoon of chocolate spread and cover with more batter. Let the pancakes cook for 2-3 minutes, before flipping and cooking for a further 2 minutes. Transfer to a large plate. Repeat the process until all the pancake batter is used up.
Mix cinnamon and erythritol, spread pancakes with a little bit of butter and sprinkle on the pancakes. Enjoy!

Notes

For the oat flour, you can blend quick oats until ground.
Replace greek yogurt with plain yogurt.
If not having erythritol (a zero-calorie sugar) use any other type of sugar.

Note: The calories of this recipe are an estimate. Use a nutritional fact calculator of your choice!

Nutrition

Serving: 1gCalories: 115kcalCarbohydrates: 18gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 210mgPotassium: 103mgFiber: 2gSugar: 6gVitamin A: 87IUVitamin C: 0.1mgCalcium: 53mgIron: 1mg

Keywords churro chocolate, gluten free recipe, healthy breakfast, oatmeal pancakes

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