Pancake with hazelnut chocolate spread

Having trouble deciding what to eat in the morning? I’d like to offer you a pancake recipe that is quick and easy to make and enjoyable for the whole family! You can make a few or even as make as many as you’d like so you can freeze them and enjoy them throughout the week.

It’s important to note that when I discuss portions I’m not referring to the number of pancakes you eat but rather their size. In most cases, we would likely eat far more smaller pancakes than larger ones when the opportunity arises and less the larger they get. So here is a recipe that everyone will love. Adjust the portions as you wish but this recipe is for 3 servings.

for 3 servings


– 2 eggs
– 90 g of oatmeal
– Yeast
– 50 oz milk or lactose/vegan alternative
– Orange zest or vanilla extract. Consumer preference.

There’s no need to sweeten the batter because it will already be sweet.

Preparation steps:

Mix everything in a blender. If the batter is too thick feel free to add a little extra milk.

Tip: Not a fan of putting in extra effort to clean up the mess, especially the blender? You can simply mix all the ingredients in a good sized bowl with a whisk. Try adding oat flakes as they reduce the mess.

This recipe makes about 3 servings:
– 3 breakfasts, over 3 days, for one person;
– Or breakfast for 3 on a morning when everyone has the time.

Store pancakes for the first two days in the refrigerator (no more than 2 days!), and freeze the others.

for 3 servings


– 50 g dark chocolate between 80 and 90% depending on your taste.
– 80 g of hazelnut puree (If you want a homemade recipe, send us a message!)
– 1.6 oz milk or lactose/vegan alternative.
– 60 g of sugar but ideally 30 g of an artificial sweetener or sugar substitute.

Preparation steps:

1. Melt chocolate in bain-marie.

2. Once melted, remove the chocolate from the heat and stir in the milk and hazelnut puree.

3. Add sweetener.

4. Homogenize the dough. Adjust the consistency with more milk if necessary.

5. Transfer the dough to a container.

This recipe will yield around 6 servings. The dough can be kept in the refrigerator for up to 5 days.

Tip: Want to a different type of spread? Try a sugar-free compote!

Nutritional values for pancakes:
Per 1 serving:
181 kcal
Protein: 10.6 g
Carbohydrates: 17.3 g
Fat: 7 g

Nutritional values for spreads:
Per 1 serving:
142.5 kcal
Protein: 3.7 g
Carbohydrates: 1.8 g
Fat: 13.3 g

Marie Giacchetti, nutrition and sport consultant.

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