As we’re all friends here, I’ll confess that during the holidays I have over-indulged with food, especially with chocolate. It’s hard to control yourself at this time of year, right?
Fortunately the new year always brings good intentions, one of which being to eat better and give your body a rest after the holiday excesses. But let’s be clear – that doesn’t mean lettuce every day. In any case, a brunch with just lettuce would be a little boring, right?
Don’t worry, that’s why I’m here, to bring you ideas for healthy brunches which are neither boring nor bland. What do you think about starting the year with some healthy nutella stuffed pancakes, made with natural and nutritious ingredients?
You might remember the healthy nutella recipe that I published. Well now I’ll tell you how to make some healthy pancakes to fill with this delicacy.
This recipe was inspired by a recipe published by Nagi in Recipe Tin Eats, but I’ve changed it to a healthy version and I assure you that the result will not disappoint you.
Put a sheet of baking parchment in a tray that you can storage in your freezer.
Share out spoonfuls of the nutella into discs, as flat as possible, about 5 cm in diameter and 0.5 cm high. Make 5 or 6, each one with 1,5 spoonfuls.
Put the tray in the freezer until the nutella is solid (about one and half hour)
Crack the eggs into a bowl, add a pinch of salt and whisk with the help of a baking whisker.
Add the almond flour with the baking powder and whisk more.
Add the honey and whisk until the batter is dense and there are no lumps left.
Let it set for 10 minutes.
Heat up a pan on the smallest burner and at the lowest heat.
Take one of the nutella discs out of the freezer.
Put half a teaspoon of coconut oil in the hot saucepan and spread it over the base of the pan with a piece of kitchen towel or a brush. Make sure that there’s a thin film left.
Add 2 tablespoon of the pancake batter and, immediately after, place the healthy nutella disc on top. On top of the disc place more pancake mixture - enough to cover the nutella.
When the pancake’s edges harden up, use a spatula to lift the pancake and check if it’s golden brown.
If it’s golden brown turn the pancake and leave it to cook until the other side is also golden.
Repeat steps 8 to 12 until you’ve finished the pancake batter.
Make sure the pancakes are small to make it easy to handle them but still larger than the Nutella discs.
It’s important to get the Nutella discs out one by one, otherwise they melt and become difficult to handle.
Make sure to have a clean pan, with no residue, before starting the next pancake.
It’s important that the heat is very low. If you are in a hurry, use a bigger pan and prepare different pancakes at the same time.
If you want to reproduce the pancakes tower in the picture, cut ½ banana and 4 to 5 medium strawberries in slices. Use a pancake as a base (I used a not Nutella filled one) and place strawberries slices on top. Place a Nutella filled pancake on top and banana slices on this last one. Repeat the process until you finish the pancakes.