Chocolate Hazelnut Stuffed Danish Pancakes

    1388

    Chocolate Hazelnut Stuffed Danish Pancakes

    Chocolate Hazelnut Stuffed Danish Pancakes Ingredients:

    1/3 cup gluten-free flour
    2 tbsp tapioca flour
    2 tbsp granulated zero calorie sweetener
    6 tbsp coconut milk (full fat)
    1 egg, large
    1 tbsp butter, melted
    1 tsp baking powder
    1/3 cup Chocolate Hazelnut Spread

     

    Print Recipe
    Chocolate Hazelnut Stuffed Danish Pancakes
    Prep Time 5 minutes
    Cook Time 10 minutes
    Servings
    (2 pancakes/person)
    Ingredients
    Prep Time 5 minutes
    Cook Time 10 minutes
    Servings
    (2 pancakes/person)
    Ingredients
    Instructions
    1. In a mixing bowl, whisk together the coconut milk, egg and butter until smooth. Add in the flours, sweetener and baking powder and mix until combined.
    2. Prepare aebleskiver cast iron pan with non-stick spray and turn on medium heat.
    3. Fill each cup with about 1 tablespoon of batter. Add about 1 tsp of hazelnut spread into the center of the batters. Cover with another tablespoon of batter. Cook for about 1 minute. Use a toothpick to turn them about halfway.
    4. Cook for another minute and turn again until the ball is completely cooked. Repeat until you have used all the batter.
    Recipe Notes

    Macros per serving:

    Calories: 155
    Fat: 10g
    Carbs: 7g
    Protein: 5g

    Share this Recipe