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Japanese Pancakes Stuffed with Sunflower Seed Chocolate

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These Banana-Based Japanese Pancakes are a fun and delicious treat, stuffed with a rich and creamy Sunflower Seed Chocolate Spread. Perfect for breakfast or snacks, they’re naturally sweetened with banana and packed with plant-based goodness. Easy to make and kid-approved, these pancakes are a delightful combination of flavors and textures!

  • Author: ChloeG
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25

Ingredients

Units Scale

For the Pancakes:

  • 1 ripe banana (mashed)
  • 1/2 cup all-purpose flour
  • 1/4 cup plant-based milk (almond, soy, or oat)
  • 1 tbsp coconut sugar (or any sweetener of your choice)
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1 tsp coconut oil (for greasing the pan)

For the Sunflower Seed Chocolate Spread:

  • 1/2 cup sunflower seeds (roasted and unsalted)
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp maple syrup (or sweetener of choice)
  • 1/4 tsp salt
  • 1–2 tbsp plant-based milk (to adjust consistency)

Instructions

1. Make the Sunflower Seed Chocolate Spread:
  1. Add the sunflower seeds to a high-powered blender or food processor.
  2. Blend until smooth and creamy, scraping down the sides as needed (this can take a few minutes).
  3. Once the sunflower seed butter is smooth, add the cocoa powder, maple syrup, and salt. Blend again until fully combined.
  4. Add 1-2 tbsp of plant-based milk to adjust the consistency if needed.
  5. Set the spread aside or refrigerate until you’re ready to use it.
2. Prepare the Pancake Batter:
  1. In a bowl, mash the ripe banana until smooth.
  2. Add the flour, plant-based milk, coconut sugar, baking soda, baking powder, and vanilla extract to the mashed banana. Mix until the batter is smooth and lump-free.
  3. Let the batter rest for 5 minutes to thicken slightly.
3. Cook the Pancakes:
  1. Heat a non-stick pan over medium heat and lightly grease with coconut oil.
  2. Spoon about 2 tbsp of batter onto the pan to form small, round pancakes (you can adjust size as needed).
  3. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown on both sides.
  4. Remove the pancakes and let them cool slightly.
4. Assemble the Pancakes:
  1. Take one pancake and spread a layer of the sunflower seed chocolate spread in the center.
  2. Place another pancake on top to create a stuffed pancake sandwich.
  3. Repeat with the remaining pancakes and chocolate spread.

Notes

  • Natural Sweetness: The ripe banana provides natural sweetness to the pancakes, reducing the need for added sugars.
  • Rich Chocolate Filling: The sunflower seed chocolate spread is a healthy, nut-free alternative to traditional chocolate spreads, adding a creamy, rich filling to the pancakes.
  • Versatile: These pancakes can be enjoyed as a breakfast, snack, or even a dessert, making them a versatile, kid-friendly option.
  • Meal Prep Friendly: The sunflower seed spread can be made ahead and stored in the fridge, and the pancakes can be reheated for a quick snack.
  • Healthy and Nut-Free: The use of sunflower seeds makes the recipe suitable for those with nut allergies, while also adding a boost of plant-based protein and healthy fats.

Nutrition

Find it online: https://meetthevegans.com/blog/quick-easy-vegan-lunches-for-kids-part-4-healthy-recipes-for-busy-parents/

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