Recipe

Blueberry Pancakes with Nutella® chocolate hazelnut spread and toasted coconut

Medium
30 min

INGREDIENTS for 6 portions

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 Nutella® – 1 heaped tsp (15g per portion)

toasted coconut chips

spray oil (for pan)

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!

METHOD

STEP 1

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

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 approximately half of the wet ingredients. Whisk the mixture well and then add the remaining half. Pass batter through a fine sieve.

STEP 3

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

STEP 4

Spread 15g of Nutella® per portion of pancakes. Top with extra blueberries and toasted coconut chips.

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Good to know

Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

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Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms.

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Good to know

Wondering what to do with your empty Nutella® jar? You can upcycle it! 

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