Ingredients :
- 6 heaping tbsp nutella or chocolate spread - see my recipe for a homemade, dairy-free version
- 210 g gluten-free / plain flour
- 1 pinch xanthan gum if using gluten-free flour
- 4 tbsp sugar
- 3 tsp baking powder
- 330 ml light coconut milk
- 1 tsp vanilla extract
- 1 tbsp oil plus extra for the pan
Method :
- The first thing you need to do is drop the tablespoons of Nutella onto a sheet of baking paper and spread into even discs
- Freeze overnight until firm
- When ready, mix the rest of the ingredients together briefly until the flour is just incorporated. Don"t overmix or you"ll end up with rubbery pancakes, a few lumps in the batter is totally acceptable. Gluten-free flour will need an extra 2 or 3 tablespoons of milk added but the batter should be relatively thick as this is a Scotch (fluffy) Pancake mix
- Lightly oil a frying pan and bring the heat to medium, then turn down to medium low. Test a small ladleful of batter to check the heat of the pan
- If it burns before you turn it, turn the heat down a bit more. Likewise if its takes more than 2 minutes to brown, turn the heat up a bit
- Put a ladleful of batter (around 4 tablespoons) in the pan and add a frozen Nutella disc on top
- Add another small amount of batter directly on top of the chocolate disc and spread it around quickly to cover it
- Once the bubbles appear all around the edge of the pancake, around 2 minutes, have a quick peek to check the pancake is golden underneath then turn it over and cook for a minute or so until golden on the other side
- Repeat with the rest of the batter and Nutella discs. You"ll probably need to oil the pan after the first 3 pancakes and if you have any chocolate seep out, wipe the pan or it"ll burn onto the next pancake
- Serve while still warm. Delicious topped with sliced strawberries and bananas!
- A good tip is to take the nutella out of the freezer one disc at a time. They"ll thaw in like 30 seconds and you"ll be unable to pick them up then!
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