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Blueberry Pancakes with Nutella® chocolate hazelnut spread and toasted coconut

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!


  1. STEP 1

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

  2. 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.

  3. 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.

  4. STEP 4

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

Good to know

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

Good to know

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

Good to know

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

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