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Thursday, 6 July 2017

Gluten-free, vegan chocolate 'Nutella' pancakes

Vegan, gluten-free, wheat-free, natural sugar, easy

Chocolate pancakes with layers of homemade nutella...sign me up! 

I have never made chocolate pancakes before and thought what better time than now!?
I switched it up and incorporated homemade vegan Nutella for an even more chocolaty/luxurious element. YUM!!!
I made these pancakes vegan, gluten/wheat-free, along with being low in natural sugar.
They would be perfect for breakfast or brunch, served with fresh berries and a drizzle of maple syrup....absolutely divine!

Preparation- 5 minutes
Cooking time- 5-10 minutes
Makes- Approximately 10
Level- Easy

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Ingredients for the pancakes
-165g of plain flour (I used gluten-free)
-2 tablespoon of cacao powder
-2 tablespoons of baking power
-1 tablespoon of coconut sugar ( I use Loving Earth)
-Pinch of salt
-2 tablespoons of light olive oil
-280ml of dairy-free milk (I use unsweetened roasted almond)

Ingredients for the vegan 'Nutella'
-120g of whole hazelnuts
-3 tablespoons of maple syrup
-1 tablespoon of cacao powder
-2 tablespoons of dairy-free milk (I use unsweetened roasted almond)

Toppings (optional)
-Chopped + whole hazelnuts
-Chopped banana
-Coconut cream
-Cacao nibs
-Cacao powder
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To make the 'Nutella'
Step 1- Pre-heat your oven to 180 degrees c and line a baking tray with greaseproof paper.

Step 2- Scatter the hazelnuts onto the baking tray and pop into the oven to roast for around 10 minutes then remove from the oven and allow to cool.
Step 3-  Pop the cooled hazelnuts into a food processor/blender along with the maple syrup, cacao powder and dairy-free milk.
Whizz up until thick and creamy

To make the pancakes
Step 1- Pre-heat a wok with a little oil.

Step 2- In a mixing bowl, combine the flour, cacao powder, baking powder, sugar and salt.
Step 3- Add in the oil and dairy-free milk. 
Mix until smooth.
Step 4- Using a ladle, carefully pour a small amount of the pancake mixture into the centre of the hot pan.
To make them neat, you could use round metal cookie cutters. You just have the be very careful.
I used a knife to loosen the edges and flip them out with metal salad tongues. (Handy Tip)
Leave for around a minute then flip! Only flip when the edges of the pancake lift.
Continue to cook each side until golden brown. This will take around 3 minutes on each side.
 Repeat for the entire mixture until you have a tower of delicious pancakes.
Serve fresh with layers of homemade Nutella, chopped banana, fresh berries, a dusting of cacao powder and a drizzle of maple syrup.
delicious.

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Holly Jade
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2 comments

  1. These sound delicious! I'm gluten-free, dairy-free and try to be low sugar and always find it so hard to find decent recipes. But I'm definitely going to give these a try - I have a feeling I'll be munching on a lot of pancakes now hehe!

    Jenny xx

    www.jaffacat.co.uk

    ReplyDelete
    Replies
    1. Hello Jenny :) Thankyou so much, they are amazing! I hope you enjoy the recipe and make sure to tag me in some photos if you do make them (all of my social media links are in the side bar) x

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