Blueberry Pancakes with NUTELLA® and toasted coconut

diff
6 port
12 ingr
30 min

INGREDIENTS

2 cups (245g) plain flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
½ teaspoon salt
2 large eggs
3 cups (750ml) buttermilk
4 tablespoons unsalted butter
1 cup (100g) blueberries
15g (1 Tbsp) Nutella per pancake
toasted coconut chips
spray oil (for pan)

STEP 1

Melt butter in a saucepan or microwave and sit aside to cool slightly. Mix dry ingredients together in a bowl well.

STEP 2

In a separate bowl, mix all wet ingredients and whisk until thoroughly combined. Make a well in the middle of the dry ingredients and add the wet ingredients and whisk, half of the mix at a time to reduce the amount of lumps in the batter. Pass batter through a fine chinois/sieve.

STEP 3

Add blueberries and stir with a spoon until evenly distributed. Heat non-stick pan or cast iron skillet until a medium hot heat, rub the pan with a little butter and some paper towel. Pour approximately ¼ cup of batter into the pan. Leave until bubbles begin to form on top then flip. Cook for approximately 1-2 more minutes until the centre of pancake is sponge like to touch.

STEP 4

Spread the pancakes with Nutella. Top with extra blueberries and toasted coconut chips.

Nutritional Information Per Serve: Energy: 1050kJ (250 Cal) | Protein: 5.4g | Total Fat: 14.7g | Saturated Fat: 5.4g | Carbohydrates: 23.7g | Sugars: 13.7g | Dietary Fiber: 1.0g | Sodium: 245mg