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Prep
Difficulty
Easy
Time
Estimate
45 mins
Roast the hazelnuts first, if not already done. As those cool, whip up the pancake batter and start searing the pancakes. While the pancakes take their time and are placed in the oven to stay warm, peel the hazelnuts and blend it up into the spread. Of course, making the nutella ahead of time is a great idea as well. The pancakes can be frozen too. So make a large batch and enjoy these a couple more times for a quick breakfast in the morning. The nuts in the pancakes and spread provide a nice protein boost to start your day.
My original intention for making my own homemade nutella was to simply make nuts & dark chocolate the main attraction rather than the typical first ingredients of the brand version: sugar & palm oil. But, upon further thought I realized a simple kiss of dates & honey with dark cocoa powder and a ton of roasted hazelnuts were all I needed to make this insanely addictive. This spread is pretty much… dare I say it… healthy. It does require a food processor or I imagine a powerful vitamix style blender. It can be also made quickly if you buy your hazelnuts roasted and peeled. For those wishing it was vegan, up the number of dates or use your favorite sweetener instead such as agave or even stevia. Just do it to taste as I have yet to try anything other than raw, local honey.
Fluffy, gluten-free, low-glycemic pancakes are attained through beating the egg whites and adding almond flour. A splash of almond extract will add to the flavor, but it is an optional addition. There are lots of options to make these pancakes your own including the milk & flour you prefer to use at home.
