Chocolate hazelnut pancakes
Pancakes are one of my favourite breakfast options and I just love experimenting with different flavour combinations. Cacao and hazelnut is definitely one of the best combinations. I used to adore putting Nutella on my pancakes, and now I have found a way of making a pancake which in itself tastes a little like Nutella! One really great thing about these pancakes is that they’re completely flourless! From experience, I know how difficult it can be to buy special flours so the fact that you don’t need any is an added bonus. Plus it’s also what makes the recipe so quick and easy to make.
Making pancakes from scratch allows you to add so many nutrients into your diet. First, you can make them with wholegrains such as oats and these are what I’ve gone for in this particular recipe. Oats are great to include in your breakfast because they’re high in fibre, which helps you feel full and energized throughout the morning. Many people only eat oats in porridge, but I love experimenting with them as they’re so versatile and packed with nutrients and heart-healthy antioxidants.
This recipe contains bananas which have to be one of my favourite ingredients to use in baking. They’re so naturally sweet, especially when really ripe. Bananas contain high levels of B-vitamins as well as potassium and magnesium, the perfect food to give you an energy boost. Another ingredient used in this recipe is hazelnut butter. Nut butters are always a good way to add protein to a sweet meal and the hazelnut butter in this recipe, give the pancakes such a lovely nutty and rich flavour. Plus when paired with cacao, the taste is just divine! Cacao has long been known as a mood enhancer and also adds extra antioxidants, iron and zinc which is perfect for the start of your day!
You can always add healthy toppings to your pancakes too. Why not add fruit to boost your intake of vitamins, nuts for protein, or other superfoods to completely transform your pancakes into a nutritious breakfast heaven!
Overall this is a definitively a winner in my house and I’m sure you’re going to love these! Besides all the amazing nutritional benefits highlighted, they are fluffy, naturally sweet and they will leave your kitchen smelling divine!
Preheat oven to 180 degrees celcius and line a baking tray with greaseproof paper
Cut the aubergine into small chunks and lay the aubergine on the lined tray. Sprinkle with salt. Bake the aubergine for 20 minutes to make it relatively soft.
Whilst the aubergine is baking, cook the quinoa. Once the quinoa is cooked, stir 20g quinoa flour into it, and let it cool.
Make the batter by mixing all ingredients together. It should form a thin paste.
Stir the cooked quinoa into this paste in a large mixing bowl.
Put the half baked aubergine chunks into this bowl and stir so that it the chunks are all covered in batter with a thick layer.
Lay the coated chunks onto the baking tray and bake further for 20-25 minutes. The coating should be brown and crispy.