When it comes to this weekend's brunch, this chocolate hazelnut stack should be the only recipe on your agenda. It's gluten-free, lower in sugar and is packed full of protein too. It might taste like the popular chocolate spread, but it's far more nutritious - and happens to be vegan-friendly!
Blend up all the ingredients until smooth. Heat a non-stick or well-greased frying pan on a medium to high heat. Once hot, spoon out 2 tbsp of mixture at a time into a circular shape.
Wait until the bottom of your pancake is cooked, and bubbles are starting to show on the top, before flipping. Once brown on both sides, stack and repeat with the rest of the mixture.
Add your desired toppings and enjoy!
- 1/2 cup flour - we used spelt
- 1 serving Neat Nutrition Plant Protein Powder (Chocolate)
- 1 cup hazelnut milk
- 2 tbsp cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp hazelnut butter - or nut butter of your choice
- A pinch of sea salt
- To serve: 1 tsp hazelnut butter mixed with maple syrup, dark chocolate and fresh berries