Blueberry Pancakes with NUTELLA® and toasted coconut

Blueberry Pancakes with NUTELLA® and toasted coconut
  • 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)
Melt butter in a saucepan or microwave and sit aside to cool slightly. Mix dry ingredients together in a bowl well.
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.
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.
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