These high protein Nutella Stuffed Pancakes make a healthy breakfast that is plant-based and gluten-free! Perfect for weekend brunch.
You guys know I love creating protein pancake recipes like my chocolate cherry protein pancakes. My kids have been going through a MAJOR Nutella phase, so I was feeling pretty inspired in the kitchen. These Nutella stuffed pancakes are amazing for weekend breakfasts, brunch, or Valentine’s Day if it’s that time of the year. But honestly, you’ll find me eating these Nutella stuffed pancakes all year round.
Table of contents
Why This Recipe Works
You really can’t go wrong with Nutella. We make our own Nutella from scratch to keep this recipe vegan and you would not believe just how easy that is to do. But don’t worry, you can always use store-bought Nutella if you are not vegan.
The homemade Nutella mousse that uses our from-scratch Nutella that goes inside of these pancakes are SO good. You will be shocked at just how quickly and easily you cane make it that you’re going to want to make it on its own for other recipes!
Despite being vegan and gluten free, these Nutella stuffed pancakes are so soft and fluffy on the inside. When you bite into them, you won’t even notice that they’re plant-based and gluten-free.
I love these pancakes because they are obviously super indulgent feeling but they will keep you satiated for HOURS thanks to the combination of fibre, protein, and good fats.
Key Ingredients
Nutella Mousse — To make the mousse, you’ll need toasted and chopped hazelnuts, coconut oil, unsweetened cocoa powder, coconut sugar, salt, and cream from 2 cans of coconut milk.
Oat Flour — We make out own oat flour by blending up whole rolled oats. Easy peasy! You can also buy gluten free oat flour on its own instead of making your own.
Protein Powder — I use a chocolate vegan protein powde to give these pancakes a protein and chocolate boost.
Almond Milk, Almond Yogurt, Flax Egg — To keep our Nutella stuffed pancakes vegan friendly, these are the swaps that we are working with! Plus flax eggs add extra omega 3s, fibre and protein to these pancakes.
Flavour Boosters — We use hazelnut oil, vanilla, salt, cocoa powder, cinnamon, and maple syrup to make these pancakes even more flavourful.
How to Make This Recipe
Step 1: In a high speed blender, puree the hazelnuts with the coconut oil, cocoa powder, sugar, and salt until very smooth. Transfer to a bowl.
Step 2: In the blender, puree the coconut cream with the nutella. Transfer to a piping bag. This will be the “stuffing” for the Nutella stuffed pancakes.
Step 3: Mix together the oat flour, cinnamon, protein powder, cocoa powder, baking powder, and salt in one bowl.
Step 4: In another bowl, mix the vanilla, yogurt, almond milk flax egg, banana, maple syrup and hazelnut oil, if using. Add the wet to the dry and mix until combined.
Step 5: Heat some coconut oil onto a nonstick skillet or griddle over medium heat and add 1/4 cup of batter to the pan. Cook until golden brown, then flip to the other side. Repeat with the remaining pancakes, keeping any finished pancakes warm in a 150 F oven if desired.
Step 6: To serve, layer the pancakes with the Nutella mousse and strawberries and top with maple syrup and hazelnut crumbles, if desired. Enjoy the Nutella stuffed pancakes immediately.
Expert Tips
To make a flax seed, mix one tablespoon ground flaxseed meal with two to three tablespoons of water or almond milk. Mix them together before letting it sit in the fridge for 15 minutes to thicken up.
Since we are using oat four in this recipe instead of regular flour to keep it gluten free, it tends to yield a thicker batter. For this reason, you won’t get the same bubbling effect to indicate when the pancake is ready to be flipped. So instead, look for browning around the edges of the pancakes to indicate flipping time.
While oats are naturally gluten-free, if you are making this for someone with celiac, be sure to make sure the oats were processed in a facility that is gluten-free as there could be cross-contamination. You can also get certified gluten-free oat flour if you prefer for this Nutella stuffed pancake recipe.
If you don’t have a piping bag on hand, simply use a Ziploc bag or sandwich bag instead. Fill up a bag and then cut the tip off the bottom corners to create a small opening and then using it like a piping bag.
Recipe FAQs
These pancakes last around 2-3 days in the fridge. Avoid pipping the Nutella in-between the pancakes until you’re ready to serve.
The pancakes are definitely freezer friendly. I would avoid freezing the mousse. To freeze the pancakes, simply place them in a freezer safe bag for an easy grab and go breakfast. Pancakes last for 3 months in the freezer.
If you don’t want to use protein powder, you can add 1/4 cup of hemp seed to the dry batter to make up for the protein. Hemp seeds provides 13 grams of protein. You can also substitute the almond milk for soy milk, which provides around 7 grams of protein per cup compared to almond milk, which only provides 1 gram of protein. Be sure to add an extra tablespoon of cocoa powder so you don’t miss out on the chocolate flavour.
You can use other berries such as raspberries or blueberries. You can also top with other chopped nuts. If serving to kids, sprinkles make a great addition to the pancakes!
You can use regular Nutella if you do not need the recipe to be vegan. You can also use whipped cream instead of coconut cream, and it will be equally amazing.
More Recipes You Might Like
Want more delicious protein pancakes recipes to make at home? Try these ones!
- Baby Cereal Protein Pancakes
- Matcha Rainbow Protein Pancakes
- Chocolate Cherry Protein Pancakes
- Chocolate Peanut Butter Protein Pancakes
- Sheet Pan Protein Pancakes
So lovelies, have you tried making my Nutella Stuffed Pancakes? Leave me a comment below with your thoughts!
Nutella Stuffed Pancakes (Vegan & High Protein)
Ingredients
Nutella Mousse:
- 1 cup hazelnuts toasted and chopped
- 2 tbsp coconut oil
- ¾ tbsp unsweetened cocoa powder
- 2 tbsp coconut sugar
- Pinch salt
- Cream from 2 cans of coconut milk
Protein Pancakes
- 1½ cups gluten free oats pureed into a flour
- 1 tsp cinnamon
- ¼ cup vegan chocolate protein powder
- 1 tbsp unsweetened cocoa powder
- ½ tsp baking powder
- Pinch salt
- 1 tsp pure vanilla extract
- 1 cup plain almond yogurt
- ⅔ cup unsweetened vanilla almond milk
- 1 prepared flax egg 1 tbsp ground flax with 2 tbsp unsweetened almond milk
- 1 medium ripe banana mashed
- 3 tbsp maple syrup
- 1 tbsp hazelnut oil optional
- Coconut oil for cooking
For serving:
- 2 cups strawberries sliced
- ¼ cup chopped toasted hazelnuts
- maple syrup to taste
Instructions
- In a high speed blender, puree the hazelnuts with the coconut oil, cocoa powder, sugar, and salt until very smooth. Transfer to a bowl.
- In the blender, puree the coconut cream with the nutella. Transfer to a piping bag.
- Mix together the oat flour, cinnamon, protein powder, cocoa powder, baking powder, and salt in one bowl. In another bowl, mix the vanilla, yogurt, almond milk flax egg, banana, maple syrup, and hazelnut oil, if using. Add the wet to the dry and mix until combined.
- Heat some coconut oil onto a nonstick skillet or griddle over medium heat and add 1/4 cup of batter to the pan. Cook until golden brown, then flip to the other side. Repeat with the remaining pancakes, keeping any finished pancakes warm in a 150 F oven if desired.
- To serve, layer the pancakes with the nutella mousse and strawberries and top with maple syrup and hazelnut crumbles, if desired.
Notes
- To make a flax seed, mix one tablespoon ground flaxseed meal with two to three tablespoons of water or almond milk. Mix them together before letting it sit in the fridge for 15 minutes to thicken up.
- Since we are using oat four in this recipe instead of regular flour to keep it gluten free, it tends to yield a thicker batter. For this reason, you won’t get the same bubbling effect to indicate when the pancake is ready to be flipped. So instead, look for browning around the edges of the pancakes to indicate flipping time.
- While oats are naturally gluten-free, if you are making this for someone with celiac, be sure to make sure the oats were processed in a facility that is gluten-free as there could be cross-contamination.
- If you don’t have a piping bag on hand, simply use a Ziploc bag or sandwich bag instead. Fill up a bag and then cut the tip off the bottom corners to create a small opening and then using it like a piping bag.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Dorianne says
Can you please post the macros: for example the protein, carbs and fat intake together with other necessary macros?
Thank you.
Abbey Sharp says
the nutrition information is listed in the recipe section.
Kirsten Galea says
Do you think almond flour could be substituted for the oat flour? Or another grain free flour?
Abbey Sharp says
Yup, definitely.
Farrah says
I just finished making a bunch of pancakes—I’m gonna need to make these sometime! They look amazing!
Abbey Sharp says
Woo! Thanks love
Julie says
Girllll!!! These look dreamy!!! What an epic combo- can’t wait to try!
Abbey Sharp says
Enjoy love!