Sweet Hazelnut & Chocolate Pancakes Recipe

Recipe

Sweet Hazelnut & Chocolate Pancakes

Crispy, Fluffy, and Full of Hazelnut Chocolate Goodness. A Stack Worth Waking Up For!

These vegan sweet hazelnut & chocolate pancakes are the kind of breakfast (or dessert!) that feels like a real treat but comes together in minutes.

Made with just six simple ingredients, they’re light and crisp on the outside, soft and tender inside, and bursting with the rich, nutty flavour of hazelnut and chocolate essence. No chocolate chips required, the flavour alone is beautifully bold. Topped with roasted hazelnuts and a generous drizzle of maple syrup, this stack is pure comfort in every bite.

Ingredients

2 small ripe bananas
1 cup (160g) plain flour (or sub with rolled oats for gluten free pancakes)
1 cup (230ml) unsweetened almond milk
1/4 cup (45g) golden caster or coconut sugar
1 tsp baking powder
25 drops Foodie Flavours Sweet Hazelnut and Chocolate Flavouring
Blender

Optional topping:

1/3 cup (50g) toasted hazelnuts – skins removed
Drizzle of maple syrup

Instructions

For the pancakes put all the ingredients into a blender cup and whizz until thick and smooth
Pour a little drizzle of oil in to a large non-stick frying pan over a low – medium heat. Pour or spoon in some of the mixture. I make 3-4 at a time. You can make the pancakes any size you want, just remember you have to flip them so leave some room in the pan!
It’s quite a thin mixture so it’ll naturally spread
Cook for a minute or so until large bubbles have formed on the uncooked side
Using a large fish slice or palette knife carefully flip the pancakes and cook on the other side for a minute or so
Stack the pancakes on a warmed plate and top with a some toasted hazelnuts and a drizzle of maple syrup