What’s pancake day without a big stack of pancakes drizzled in HOMEMADE Nutella? Pancake day is today but for me, I love a pancake all year round so I like to experiment with new toppings and Nutella made from scratch hits differently. I love how quickly pancakes are to make and they can be so versatile with the many flavours and ingredients you can add to the batter and sprinkle on top. These are more of a crepe but I like mine thin, which means you can get more in the middle.
Nutella/ hazelnut spread:
240g of roasted hazelnuts, skin off
25g of cocoa powder
75g of maple syrup
1 tsp of vanilla extract
1/2 tsp of salt
2 tbsp of coconut oil
170g of gluten-free or buckwheat flour
1 egg or 1 tbsp of ground flaxseeds
400ml of oat milk or other milk
1 pinch of salt
1 tbsp of melted butter or coconut oil
100g of raspberries
Crepes: In a bowl whisk the egg, then add the rest of the crepe ingredients, whisk together and pop to the side.
Nutella: Add everything in a high power blender and blend until smooth, you can add a tsp of milk in to blend smoothly.
To make the crepes heat a pan to medium heat add a little butter or oil and fry a ladle of the mixture for a few minutes on each side then repeat with the rest of the mixture.
Layer up the pancakes with the Nutella and enjoy with some fresh fruit.