Hazelnut Chocolate Pancakes
Prep. Time
10 minutes
Cook Time
10 minutes
Servings
12 pancakes
Difficulty
Easy
Soy-Free, dairy-free, egg-free
One morning, I was about to make my kids their usual pancakey breakfast, when I realized I don't have chocolate chips. I stormed at my pantry looking for a creative alternative, because we really ran out of a lot of our kitchen staples, so had very few options. Then I stumbled across our dairy-free hazelnut chocolate spread, and figured I can incorporate it in the batter. It was pure experimental whip, which turned out so successful! Plus, I even figured out a really yummy yet healthy way to make the batter without spelt flour, and it all made me feel so very accomplished that morning, with a silver lining of my kids liking it (that's a big thing in this house that is full of picky eaters). So with that said, the plate of pancakes disappeared as quickly as socks in the dryer (ha!) and we could not have been more ready for school.
Ingredients
1 cup whole-wheat flour
0.5 cup almond flour (for a nut-free recipe, substitute with more whole-wheat flour, whole spelt flour or with all-purpose flour)
1 tbsp flaxseed meal
1 cup plant-based milk (for a soy- and nut-free recipe, choose an option that is free of these allergens)
3 tbsps maple syrup
3 tbsps extra-virgin olive oil
2 tbsps hazelnut chocolate spread
Instructions
Preheat a large pan to medium/low, and drizzle a little vegetable oil.
In a large bowl, combine all dry ingredients first (flours and flxseed meal) and mix well.
Add the 'wet' ingredients (milk, maple, olive oil and chocolate spread) and mix until the batter is combined and consistent.
Scoop about 1 full tablespoon and carefully place it on the pan. Repeat (side by side) until all the room in the pan is used.
Fry the pancakes for about 2 minutes, or until the edges look cooked, and then using a silicone spatula, flip the pancakes and cook the other side for 1-2 more minutes, until ready.
Remove from the pan to a clean plate, and serve!
Notes
For nut-free pancakes, use a vegan chocolate spread without nuts, and make sure to use nut-free plant-based milk.
For soy-free pancakes, make sure to select a soy-free plant-based milk.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.