Blueberry Pancakes with Nutella® and toasted coconut
INGREDIENTS for 6 portions
-
2 cups (245g) plain flour
-
2 teaspoons baking powder
-
1 teaspoon baking soda
-
2 tablespoons sugar
-
½ teaspoon salt
-
2 large eggs
-
3 cups (750ml) buttermilk
-
4 tablespoons unsalted butter
-
1 cup (100g) blueberries
-
15g (1 Tbsp) Nutella per pancake
-
toasted coconut chips
-
spray oil (for pan)
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
-
Melt butter in a saucepan or microwave and sit aside to cool slightly. Mix dry ingredients together in a bowl well.
-
In a separate bowl, mix all wet ingredients and whisk until thoroughly combined. Make a well in the middle of the dry ingredients and add the wet ingredients and whisk, half of the mix at a time to reduce the amount of lumps in the batter. Pass batter through a fine chinois/sieve.
-
Add blueberries and stir with a spoon until evenly distributed. Heat non-stick pan or cast iron skillet until a medium hot heat, rub the pan with a little butter and some paper towel. Pour approximately ¼ cup of batter into the pan. Leave until bubbles begin to form on top then flip. Cook for approximately 1-2 more minutes until the centre of pancake is sponge like to touch.
-
Spread the pancakes with Nutella. Top with extra blueberries and toasted coconut chips.
Nutritional Information Per Serve: Energy: 1050kJ (250 Cal) | Protein: 5.4g | Total Fat: 14.7g | Saturated Fat: 5.4g | Carbohydrates: 23.7g | Sugars: 13.7g | Dietary Fiber: 1.0g | Sodium: 245mg
