Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Whisk the milk and egg in a large jug.
Step 2
Combine the flour, sugar and bicarbonate of soda in a large bowl. Make a well in the centre. Add the milk mixture to the flour mixture and use a whisk to stir until a smooth batter forms. Cover with plastic wrap and set aside for 30 mins to rest.
Step 3
Heat a large non-stick frying pan over medium-low heat. Brush with a little melted butter. Pour ¼ cup (60ml) of batter into the pan. Sprinkle with some of the choc chips. Cook for 2 mins or until bubbles appear on the surface of the pancake. Turn and cook for a further 1 min or until light golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat to make 4 more pancakes.
Step 4
Add 1 tbs cocoa powder and 1 tbs extra milk to remaining batter and whisk to combine. Brush the pan with melted butter. Cook 5 more pancakes using half the remaining batter and choc chips.
Step 5
Whisk the remaining cocoa powder and extra milk into remaining batter. Cook 5 more pancakes with the remaining batter and choc chips.
Step 6
To make the Nutella sauce, combine the chocolate, cream and Nutella in a small saucepan over low heat. Cook, stirring, until the chocolate melts and the sauce is smooth.
Step 7
Divide the pancakes among serving plates. Top with cream and banana. Drizzle with Nutella sauce and sprinkle with hazelnut.
Prep time20 mins20 minutes, + 30 mins resting time
+ 30 mins resting time
Ingredients
1 3/4 cups (435ml) milk
1 Coles Australian Free Range Egg
2 cups (300g) self-raising flour
1/4 cup (55g) caster sugar
1/4 tsp bicarbonate of soda
20g butter, melted
1/2 cup (95g) dark choc chips
2 1/2 tbs cocoa powder
1/4 cup (60ml) milk, extra
Whipped cream, to serve
Sliced banana, to serve
Chopped hazelnuts, toasted, to serve
Nutella sauce
100g dark chocolate, coarsely chopped
1/2 cup (125ml) thickened cream
1/3 cup (110g) Nutella
Description
For a cafe-style breakfast at home, try this Chocolate pancake recipe. Served with a luscious Nutella sauce, it’s truly a match made in heaven.
Method
Step 1
Whisk the milk and egg in a large jug.
Step 2
Combine the flour, sugar and bicarbonate of soda in a large bowl. Make a well in the centre. Add the milk mixture to the flour mixture and use a whisk to stir until a smooth batter forms. Cover with plastic wrap and set aside for 30 mins to rest.
Step 3
Heat a large non-stick frying pan over medium-low heat. Brush with a little melted butter. Pour ¼ cup (60ml) of batter into the pan. Sprinkle with some of the choc chips. Cook for 2 mins or until bubbles appear on the surface of the pancake. Turn and cook for a further 1 min or until light golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat to make 4 more pancakes.
Step 4
Add 1 tbs cocoa powder and 1 tbs extra milk to remaining batter and whisk to combine. Brush the pan with melted butter. Cook 5 more pancakes using half the remaining batter and choc chips.
Step 5
Whisk the remaining cocoa powder and extra milk into remaining batter. Cook 5 more pancakes with the remaining batter and choc chips.
Step 6
To make the Nutella sauce, combine the chocolate, cream and Nutella in a small saucepan over low heat. Cook, stirring, until the chocolate melts and the sauce is smooth.
Step 7
Divide the pancakes among serving plates. Top with cream and banana. Drizzle with Nutella sauce and sprinkle with hazelnut.
