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Paleo Nutella Stuffed Pancakes

Paleo Nutella Stuffed Pancakes

Paleo Nutella Stuffed Pancakes = The stack of my dreamzz🙌🕺🏼These beauts we’re made with the fluffiest pancake mix from @birchbenders that I infused with @malk Maple Pecan milk + my homemade #paleo Nutella, making this the sweetest way to wake up in the morning. What do your stack dreams consist of?


Paleo Nutella Stuffed Pancakes

Serves: 6-8

Ingredients: 

For the Nutella: 

  • 1 cup hazelnuts 

  • 1/4 cup unsweetened cocoa 

  • 1/2 cup honey

  • 1/4 cup coconut cream

  • 1 tsp vanilla 

  • 1 tsp coconut oil, melted 

  • 1/2 tsp fine sea salt

Additional: 

  • 1 package of Paleo @birchbenders

  • Maple Pecan Milk @Malk

  • Fresh strawberries, on top 

Directions: 

  1. Preheat the oven to 350 degrees F and spread the hazelnuts in an even layer on a baking sheet. Roast them for 15 minutes. Remove from oven and allow to cool for about 10 minutes. 

  2. Remove skins from hazelnuts by using your hands—take small handfuls of the hazelnuts and rub them together—the skins should fall right off. 

  3. Add the hazelnuts and the remaining ingredients for the Nutella to a food processor and pulse until smooth. 

  4. On a sheet of parchment paper, add dollops/heaping spoonfuls of the Nutella. Create 6 disks by spreading evenly with a knife. Place in the freezer and freeze for 10-30 minutes—until the Nutella is frozen. 

  5. Following the directions, use the entire contents of the pancake mix and substitute the water for milk. 

  6. Heat a griddle over medium high heat and coat well with coconut oil or ghee. Add 1/4 cup pancake batter to the griddle, immediately place one frozen disk of Nutella on top of the batter, and then add another 1/4 cup of the batter to cover the Nutella. Repeat with remaining pancakes. 

  7. Top them off with fresh strawberries and enjoy! 


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