Nutella Pancakes

Nutella Pancakes

Nutella Pancakes

This Nutella Pancake is a crazy quick and delicious recipe! It only takes 5 minutes to make and it’s packed full of protein, healthy fats, fibre and good carbs.

Pancakes are the ultimate comfort food in my opinion. If you are bored of having the same piece of toast or cereal every day, then this pancake is going to rock your world. ?

This recipe will be faster to make than your morning latte and will keep you fuller for longer than cereal or toast. Unlike normal pancakes full of flour and butter – this delicious recipe packs in everything you need for a nourishing breakfast without overloading your system with the refined white carbohydrates. The natural sugars in bananas provide the perfect soft and fluffy consistency while giving the Nutella pancakes a natural sweetness.  Skip the maple syrup, these babies are already sweet enough.

Eggs provide the perfect protein powerhouse and create an all-around balanced breakfast. It is a common misconception that eggs can raise your cholesterol levels, as studies show that you can have up to 2 eggs per day without having an effect on your cholesterol levels.

Eggs also provide you with essential micronutrients including Choline ( important for building cell membranes)  and Lutein (important for eye health).

Chia seeds are high in protein, omega 3 fats and fibre, which keeps you full and satisfied. It also contains antioxidants and important vitamins and minerals including Calcium, Potassium and Magnesium.

Indulge in these delicious Nutella Pancakes for a healthy start to the day or make it as an anytime snack.

HOT TIP: It makes the perfect Sunday morning breakfast in bed or treat for the kids.  

Nutella Pancake Ingredients:

(makes 2 pancakes)

NB: Serving size is 1 pancake   

Topping options: more Rawtella, coconut flakes, cacao nibs, nuts/seeds, nut butter, or fruit

Nutella Pancake Method:

  1. Slice the banana, place in a bowl and mash with a fork.
  2. Add eggs, chia and Rawtella and combine until smooth.
  3. Heat a nonstick skillet (you can spray it lightly with coconut oil) and pour in about ⅓ of the mixture.
  4. Cook for approximately 2 minutes or until edges are separating from the skillet, and flip to cook for another 2 minutes. Repeat with the remaining batter.
  5. Serve with a dollop of Rawtella or fresh fruit.

 

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