Nutella Stuffed Pancakes (Vegan & High Protein)

A stack of nutella pancakes with strawberries and syrup being drizzled on.

Nutella Stuffed Pancakes (Vegan & High Protein)

These Nutella Stuffed Pancakes make a delicious and healthy gluten free breakfast recipe for a plant-based breakfast in bed! Perfect for Valentine's Day or any other special occasion.

Course Breakfast

Cuisine American

Prep Time 25

Cook Time 10

Total Time 35

Servings people

Calories 736kcal

Author Abbey Sharp

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