Chocolate Stuffed Pancakes (Breakfast)

Make the chocolate filling by whisking all filling ingredients in a small bowl, spoon into a silicone mold to make 6 discs, and freeze for about 30 minutes. 2. Add all dry ingredients to a bowl and stir with a whisk. 3. Process all wet ingredients except the oil in a food processor or blender. 4. Pour the wet ingredients into the dry ingredients and stir until just combined. 5. Preheat a skillet to low-medium heat and add a little oil. 6. Pour about 1 1/2 heaped tablespoons of batter into the skillet, place a frozen chocolate disc in the center, and cover it with about 1 1/2 more tablespoons of batter. 7. Cover the skillet with a lid and cook the pancake for about 3 minutes; flip and cook covered for a further 2 minutes, until golden brown. 8. Repeat with the remaining pancakes and serve warm with banana slices and chocolate sauce.