Recipe created by Almond Breeze Australia
DIRECTIONS
INGREDIENTS
Chocolate Hazelnut Spread:
- 1 cup Chocolate Almond Breeze
- 2 1/2 cups roasted hazelnuts
- 2/3 cup cocoa powder
- 2 tablespoons caster sugar
- 1/4 teaspoon salt
Pancakes:
- 2 cups Chocolate Almond Breeze
- 1 1/2 cups almond meal
- 1/2 cup self-raising flour
- Pinch of salt
- 1 tablespoon caster sugar
- 2 small eggs
- Olive oil spray for cooking
METHOD
Chocolate Hazelnut Spread:
- Blend hazelnuts in a food processor until a smooth butter forms
- Add remaining ingredients and continue to blend *Adding extra Almond Breeze will create a smoother consistency
- Transfer to a jar of your choosing
Pancakes:
- Mix together all ingredients with a fork until just combined (do not overmix)
- Place a non-stick pan on medium heat and spray with olive oil spray
- Using a soup ladle, pour batter into pan and ensure it is evenly coated
- Once bubbles start to appear in the centre of the pancake, flip and cook on the other side
- Place on a clean plate and cover with Hazelnut Spread, stacking more pancakes and spread as you go
* To create a truly sensational breakfast, stack pancakes, spreading each with Hazelnut Spread as you go and top with berries, slivered almonds and icing sugar to finish!
Serves 2
Prep Time 20 minutes