Using a fork to cut a grain free stuffed double chocolate pancakes allowing the chocolate mascarpone filling to ooze out of them.

Stuffed Double Chocolate Plantain Grain Free Pancakes

These delicious stuffed double chocolate grain-free pancakes are easy to make, but sure to impress. They are chocolate paleo plantain pancakes filled with a creamy, chocolate mascarpone filling.
Course Breakfast, Desserts
Cuisine American
Keyword pancakes
Special Diet GF
Prep Time 20 minutes
Cook Time 15 minutes
freeze time 2 hours
Total Time 2 hours 35 minutes
Servings 4 pancakes
Calories 437kcal


For the Pancakes:

  • 1 plantain
  • 2 eggs
  • 1 Tbsp. cocoa powder
  • 1 Tbsp. honey
  • 1 tsp. coconut oil for preparing skillet to keep pancakes from sticking

For the Filling:

For the Chocolate Sauce:


Preparing the Filling:

  • Before beginning to make the pancakes, make the filling by mixing together the cheese, chocolate, and honey. Spread the filling out into circular shapes on wax or parchment paper and freeze it into disks for easy placing in the pancakes.

Making the Pancakes:

  • Peel the plantains and slice them. Add the sliced plantains to a blender along with the eggs, cocoa powder, and honey.
  • Blend until smooth.
  • Pour in a little bit of the batter, and use a spoon to spread out the batter a little and make it a bit thinner.
  • Heat up a skillet/frying pan over low-medium heat. Add in a little bit of coconut oil or ghee until melted.
  • Remove a disk of frozen mascarpone filling and place it onto the batter in the skillet.
  • Immediately pour a little more batter over top of the frozen filling, enough to cover it completely. Spread it out over top of the filling with a spoon if necessary.
  • When you see bubbles forming around the edges, carefully use a spatula to flip the pancakes and cook on the other side for a minute or two, enough to brown them on the other side.
  • Continue making stuffed pancakes until you have finished making all of the pancakes.

Making the Chocolate Sauce (Or Paleo Filling)

  • To make an optional chocolate sauce, heat the coconut milk in a skillet until simmering and then remove from the heat.
  • Add in the dark chocolate, broken into small pieces, and stir it in to completely melt and incorporate the chocolate into the coconut milk.


The chocolate sauce can be put into the fridge to set- long enough to make it spreadable, and then made it into disks that can be frozen. This allows you to use it as a dairy free, paleo filling substitute.


Serving: 1stuffed pancake with filling and chocolate sauce | Calories: 437kcal | Carbohydrates: 34g | Protein: 8g | Fat: 33g | Saturated Fat: 23g | Cholesterol: 110mg | Sodium: 60mg | Potassium: 527mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1017IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 4mg