Nutella stuffed pancakes

Fluffy pancakes stuffed with creamy Nutella and topped with fresh strawberries, doesn't get better than this!

Prep Time15 minsCook Time20 minsTotal Time35 mins

Yield: 8-10 pancakes
INGREDIENTS
 10 Nutella rounds (see Directions)- must make 6hrs to day before to allow to freeze
 ½ cup unsalted butter (room temperature)
 1 tbsp sugar
 1 tsp pure vanilla extract
  cup plain yogurt (or coconut cream or sour cream)
 1 cup all-purpose flour
 ½ cup corn meal
 ¼ tsp salt
 1 tbsp powdered egg replacer (I use Bob's Red Mill Egg Replacer ™)
 2 tsp baking powder
 1 tsp baking soda
 1 ½ cups milk (of your choice, I use almond milk)
 ¼ cup Tru-Nut Peanut Butter Powder ™ (OPTIONAL)

DIRECTIONS
1

In advance, line an airtight freezer storage container with parchment paper and spread Nutella into small pancake shaped rounds. Allow to harden completely in the freezer.

2

In a separate bowl combine butter, sugar and whisk together. Then add vanilla and sour cream and whisk again by hand.

3

In the same bowl add flour, corn meal, baking powder, baking soda, salt, egg replacer and optional Tru-Nut powder to give it a nutty flavour.

4

Add milk (first add 1 cup then add more depending on desired batter consistency. Ensure batter is not too thin so the Nutella doesn't spread) and whisk it all together until well combined.

5

Place a 1/4 cup batter on medium heated oiled pan, allow to cook for 15 secs, place frozen Nutella round on top and cover with 1-2 tbsp more batter immediately. Be careful when flipping the pancake, it's normal for some nutella to spread on the sides. Cook 2-3 mins on each side

6

Top with whip cream, melted peanut butter or Nutella, sliced bananas or roasted sliced almonds, fresh fruit or maple syrup.

Ingredients

Yield: 8-10 pancakes
INGREDIENTS
 10 Nutella rounds (see Directions)- must make 6hrs to day before to allow to freeze
 ½ cup unsalted butter (room temperature)
 1 tbsp sugar
 1 tsp pure vanilla extract
  cup plain yogurt (or coconut cream or sour cream)
 1 cup all-purpose flour
 ½ cup corn meal
 ¼ tsp salt
 1 tbsp powdered egg replacer (I use Bob's Red Mill Egg Replacer ™)
 2 tsp baking powder
 1 tsp baking soda
 1 ½ cups milk (of your choice, I use almond milk)
 ¼ cup Tru-Nut Peanut Butter Powder ™ (OPTIONAL)

Directions

DIRECTIONS
1

In advance, line an airtight freezer storage container with parchment paper and spread Nutella into small pancake shaped rounds. Allow to harden completely in the freezer.

2

In a separate bowl combine butter, sugar and whisk together. Then add vanilla and sour cream and whisk again by hand.

3

In the same bowl add flour, corn meal, baking powder, baking soda, salt, egg replacer and optional Tru-Nut powder to give it a nutty flavour.

4

Add milk (first add 1 cup then add more depending on desired batter consistency. Ensure batter is not too thin so the Nutella doesn't spread) and whisk it all together until well combined.

5

Place a 1/4 cup batter on medium heated oiled pan, allow to cook for 15 secs, place frozen Nutella round on top and cover with 1-2 tbsp more batter immediately. Be careful when flipping the pancake, it's normal for some nutella to spread on the sides. Cook 2-3 mins on each side

6

Top with whip cream, melted peanut butter or Nutella, sliced bananas or roasted sliced almonds, fresh fruit or maple syrup.

Nutella stuffed pancakes

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *