Strawberry Pancakes with NUTELLA®

4 port
10 ingr
20 min
Bagels with NUTELLA and Raspberries


1 ¼ cup plain flour (180g)
2 tsp baking powder
½ tsp salt
2 egg whites, whipped lightly
1 cup milk (250mL)
½ tsp vanilla extract
Olive oil spray for frying
90g Nutella® (1 Tbsp per pancake)
2 cups strawberries plus extra for topping
Handful of chopped pistachios (optional)


Add the dry ingredients together and stir well. Then, mix the wet ingredients together in another bowl. Thinly slice the strawberries. Gently combine the dry and wet ingredients together and stir in the strawberries, mix until blended.


Preheat and lightly grease a medium sized pan with oil. Add ¼ cup of the pancake mixture to the pan and leave to cook until golden brown on the bottom. Flip the pancake with a palette knife, and cook the other side until golden brown. Place cooked pancakes on a plate, and keep warm in the over until ready to serve. Repeat the process with the remaining batter.


To serve, spread a thin layer of Nutella® on top of each pancake and top with sliced strawberries.