Buckwheat Pancakes with Homemade Nutella
Just like nut butter, this homemade Nutella recipe is quick and easy to make and is a perfect topping for pancakes if you're a chocoholic like I am. It has a much healthier profile than shop-bought Nutella due to the use of raw cacao which is rich in antioxidants, magnesium, and plant-based iron, A jar can be stored in an airtight container in the fridge for a couple of weeks. I've used 50:50 buckwheat to plain flour for the pancakes, but you can use 100% buckwheat if you are gluten-free.
Servings: 4 Time: 20 minutes
Ingredients
100g buckwheat flour
100g plain flour
1 tsp cinnamon
1/2 tsp salt
4 eggs
500ml plant-based milk (eg oat or almond)
4 eggs
2 tbsp maple syrup
coconut oil or butter for the pan
Homemade Nutella:
250g hazelnuts
2 tbsp coconut oil
5 tbsp raw cacao powder
1 tsp raw vanilla extract
3 tbsp maple syrup
pinch of sea salt
Method
1. To make the Nutella, spread the hazelnuts out on a baking tray and roast at 180C fan for 10 minutes. Remove, allow to cool then rub the hazelnuts between some kitchen towel to roughly remove the skin.
2. Place the hazelnuts into a food processor and blend until you reach a creamy hazelnut butter (this should take 10-15 minutes). Add the coconut oil and blend for another minute, then add the cacao powder, vanilla extract, maple syrup and salt and blend again to form a smooth, slightly runny mixture.
3. Now start on the pancakes. In a large mixing bowl, combine the flours and cinnamon and salt and make a well in the middle. Crack in the eggs, followed by the maple syrup and 100ml of the milk and whisk, incorporating all of the flour to form a thick paste. Gradually pour in the rest of the milk, whisking consistently to form a smooth batter.
4. In a large frying pan, heat 1 tsp of coconut oil on medium-high heat. Once the oil is hot, ladle in the batter, swirly this around the pan and allow to cook for ~ 2 minutes on either side.
5. Serve with your favourite toppings, including a generous drizzle of the homemade Nutella.
