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Nutella Pancake Stacks

Nutella Pancake Stacks

Delicious Nutella Pancake Stacks made with fluffy pancakes and rich chocolate hazelnut cream, perfect for a festive brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour (or gluten-free blend)
  • 1 cup plant-based milk (oat or hazelnut milk)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon maple syrup or coconut sugar
  • 1 tablespoon ground flaxseed (or 1 organic egg)
  • 1 teaspoon vanilla extract
  • Nutella or vegan hazelnut spread
  • Coconut oil for cooking
  • Fresh toppings (raspberries, bananas, toasted hazelnuts)

Method
 

  1. In a large glass bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and a pinch of salt.
  2. In a separate small bowl, combine plant-based milk, flax egg, maple syrup, and vanilla extract. Whisk until bubbly.
  3. Pour wet ingredients into dry ingredients and gently fold with a spatula. Do not overmix.
  4. Heat a skillet over medium heat and add a drop of coconut oil, wiping away excess.
  5. Pour about a quarter cup of batter for each pancake and wait for bubbles to form before flipping.
  6. For extra indulgence, drop a teaspoon of Nutella onto wet batter before flipping.
  7. Cook the other side until bronzed, then build stacks with Nutella in between.
  8. Serve with fresh toppings.

Notes

Let the batter rest for 5-10 minutes before cooking for fluffier pancakes. Store leftovers properly; they can be refrigerated or frozen.