Could pancakes get any better? Stuffed with vegan chocolate hazelnut spread, these pancakes are indulgent and make the best dessert (or breakfast if you want something really sweet!)
You can find the video on how I made this recipe here.
- CHOCOLATE STUFFED PANCAKES-
Serves: 2
You will need:
* 6 tbsp vegan chocolate spread
* 170g self-raising flour
* 20g caster sugar
* 1 tsp baking powder
* 200ml dairy-free milk
* 1 tsp vanilla extract
* Icing sugar, for topping
Method:
1. Line a baking tray with parchment paper and place 6 individual tbsp of vegan chocolate spread on top.
2. Place the baking tray in the freezer for 30 minutes until the spread has set.
3. In a mixing bowl, combine the self-raising flour, caster sugar and baking powder.
4. Pour in the dairy-free milk and vanilla extract and whisk to combine.
5. Add a little bit of oil to a nonstick pan on medium-low heat.
6. Remove the baking tray from the freezer and one by one, place the spread into the batter, coating it completely and then placing it in the nonstick pan. Add a little bit more batter on top and cook for a couple of minutes on each side. You’ll know when to flip the pancakes when bubbles start to appear.
7. Once the pancakes are ready, serve them up and sprinkle some icing sugar on top!
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