Chocolate-Filled Dark Chocolate Panmike

Steps

Preparazione del ripieno

1. 1

   Prepare the filling the night before. Melt the sugar-free dark chocolate and coconut oil together in a small bowl in the microwave for about 1 minute, checking the mixture and stirring if necessary until smooth.

   Start 1-minute timer
2. 2

   Add the erythritol with stevia and the 0% Greek yogurt to the melted chocolate. Stir until you have a smooth, creamy mousse.

3. 3

   Pour the mousse onto a small sheet of parchment paper, forming a disk thick enough to be placed in the center of the pancake. Freeze overnight, or until completely solid.

Impasto e cottura

4. 4

   In a bowl, combine the egg whites, 100 g of 0% Greek yogurt, unsweetened almond milk, flavored oat flour, baking powder, cinnamon, and a pinch of salt. Mix thoroughly until you have a thick, non-runny batter.

5. 5

   Heat a nonstick pan well over medium heat. Do not add oil, as indicated by the creator.

6. 6

   Pour half of the batter into the pan and spread it out to form the first base. Cook until the surface and edges begin to set, while the center remains soft and slightly undercooked.

7. 7

   Temporarily remove the first base and pour the remaining half of the batter into the pan, forming a base of a similar size.

8. 8

   Place the frozen filling disk in the center of the second base, keeping it away from the edges to prevent it from leaking out.

9. 9

   Cover the filling with the first cooked base, placing it with the still-uncooked side facing the filling. This allows the two parts of the batter to seal together during cooking.

10. 10

    Cover the pan with a lid and cook for about 5 minutes, until the batter is cooked and the two bases are joined. The pancake should remain soft, with a creamy filling inside.

    Start 5-minute timer
11. 11

    Flip the Panmike with one quick movement—the final “little flip”—and briefly finish cooking on the other side. Serve immediately, while the chocolate center is still creamy.