Sugar free chocolate hazelnut pancakes





130 grams plain flour
4 tbsp milk (Regilait)
1 egg (Coccodi)
1/2 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp Ground Cinnamon
1 tbsp Vegetable Oil (Borges)
About 200 ml Water
A pinch of Salt

Chocolate Filling

200g Roasted Blanched Hazelnuts
1 tbsp Sugar-Free Dark Cocoa Powder
1 tbsp Maple Syrup

Honey to serve


Start with the pancakes. Mix all dry ingredients in a bowl.
Add half of the water followed by the egg and oil.
Mix well until incorporated then add more water if needed until you get a thick, yet runny consistency.
Spray a little oil on a non-stick pan and add about half a ladle of the mixture.
When bubbles start to form on top, flip over for about 30 seconds.
For the hazelnut cream just blend everything together until it’s nice and thick.
Place a little chocolate in the center of the pancake and enclose it with another one.
Drizzle with honey and serve.

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