Who doesn’t like eating Nutella-filled pancakes in the morning? Blending Nutella with pancake batter and fresh fruits like blueberry is simple to do, and the ingredients needed to make it are relatively cheap. Try making this recipe from scratch so you can really see how delicious it will come out. Blueberry and Nutella work surprisingly well together as fillings and give you plenty of fiber per serving. Or, you can also choose to douse your blueberry pancakes with Nutella if you wish to do it that way. Decorating the finished pancakes with additional fruits and toppings will definitely help to send your taste buds off to heaven.
If you are looking to make your pancakes more healthy, raw hazelnut butter and individual blueberries are best to use. Make this recipe at home from scratch or include it with store-bought pancake mixes. Chocolate chips, bananas, and maple syrup are great topping choices.
Almond flour is used in this recipe to keep it gluten-friendly, but any other flour works just fine if you wish to use them instead. AP flour and whole wheat flour are viable alternatives to almond flour for this recipe.
Blueberry Nutella Almond Flour Pancakes
Ingredients
- 3 whole eggs
- ⅔ cup whole or 2% milk or heavy cream
- 1 tbsp sugar
- ¼ tsp salt
- 4 tsp gluten-free baking powder
- 2 cups almond flour must be blanched and finely ground
- Cooking spray or unsalted butter for the pan
- ⅓ to ½ cup Nutella or any other hazelnut butter
- ⅓ to ½ cup fresh blueberries
Instructions
- Whisk together all dry ingredients (sugar, salt, flour, baking powder) in a medium bowl. Make sure it is smooth, without any lumps.
- In another bowl, whisk together the Nutella, eggs, blueberries, and milk together into a fine mixture. If you are having trouble mixing everything, try adding a touch of melted unsalted butter in the center. This will help warm the mixture and make it easier to move around.
- Pour the wet mixture in the bowl with dry ingredients and combine everything with a whisk. Alternatively, you can use an electric mixer to make it as smooth as possible.
- (Optional) Pour the entire batter into a large measuring cup. This will make it easier to portion pancake sizes on the skillet.
- Preheat a griddle pan or skillet on medium low heat.
- When ready, lightly grease the pan with your cooking spray or unsalted butter. Pour some batter and form a circle no more than 6 inches in diameter in the pan’s center.
- When the bottom appears cooked and golden-brown, flip the pancake with a spatula. When both sides are thoroughly cooked and the edges appear crispy, remove it and place it on a dish.
- Repeat steps 6-7 until the batter is completely gone, then turn off the stove.
- Serve stacked with any syrups or toppings of your choice.
Storing your blueberry Nutella pancakes
For chilled storage, pancakes will typically be safe to eat for about a week. Placing the pancakes on a dish and wrapping them in plastic is the easiest way to store them in the fridge. Keep in mind that the infused blueberries may go bad after a week, so eating the pancakes past one week is not recommended.
For freezing, wrap the blueberry pancakes in plastic and place them in a freezer-safe container. They will remain safe to eat for no greater than 3 months.
For reheating, warming them up on a pan is your best bet, but you can also microwave them. The moisture that naturally builds up in cold pancakes from the fridge might cause them to lose their puffiness. However, the Nutella will prevent your pancakes from drying up too much.
