INGREDIENTS
FOR 4 Serves
Pancakes:
1 1/2 cups Gluten-Free Oats, blended into flour
1 tablesppon Cinnamon
1/4 cup vegan Chocolate Protein Powder
1 tablespoon Unsweetened Cocoa Powder
1/2 tablespoon Baking Powder
Pinch of Salt
1 tablespoon Pure Vanilla Extract
1 cup Plain Almond Yoghurt
2/3 cup Unsweetened Vanilla Almond Milk
1 prepared Flax Egg (1 tablespoon ground flax with 2 tablespoon unsweetened almond milk)
1 medium Ripe Banana, mashed
3 tablespoon Maple Syrup
1 tablespoon oil (optional)
Coconut Oil for cooking
To Serve:
15g (1 tablespoon) Nutella®
2 cups of Strawberries, sliced
1/4 cup Hazelnuts, toasted and chopped
1 .To create these delicious pancakes, start by mixing the oat flour, protein powder, cocoa powder, cinnamon, baking powder and salt together in a bowl. In another bowl, combine the yoghurt, almond milk, vanilla, flax egg, banana, maple syrup and hazelnut oil, if using. Add the wet mixture to the dry
and combine well to create your batter.
2. Heat some coconut oil in a non-stick frying pan over medium heat and add ¼ cup of pancake batter to the pan. Cook until golden brown, and then flip to cook the other side. Repeat with the remaining pancakes, keeping any finished pancakes warm in the oven.
3. To serve, layer the pancakes with piped Nutella® and sliced strawberries. Then, top with the chopped hazelnuts and your delicious pancake stack is ready to share! Alternatively, serve each pancake separately and top each one with a drizzle of Nutella®, sliced strawberries and a sprinkle of chopped
hazelnuts.
Protein Pancakes with Nutella® & Strawberries
Share the recipe with the hashtag #nutellarecipe
Pancake Day (Tuesday 17th February) has a way of bringing everyone back to the kitchen – whether you're flipping a quick weekday breakfast or stacking something special. This year, Nutella is partnering with the iconic ready-to-use pancake mixture from White Wings and trusty kitchenware brand Tefal, and together they're proving why it's the ultimate pancake companion
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