Hotcakes with Natvia Hazelnut and Raspberries

- Nutritional information is per hotcake with Natvia Hazelnut and raspberries.
Serves: 4
Prep: 5 minutes
Cook/Chill: 10 minutes
Ingredients
1 Egg
125 mls Milk (1/2 cup)
4 tablespoon Self Raising Flour
4 teaspoon Natvia
Natvia Hazelut Spread
Raspberries
Method
- In a large bowl whisk the egg and Natvia together.
- Add the milk and flour to the egg mix, whisk until smooth and creamy.
- Heat a non-stick pan over a medium heat. Pour or scoop the batter onto the hot pan (approximately 1/4 cup for each hotcake)
- Cook for 1 minute before flipping over and cooking for a further minute.
- Serve hot with raspberries and drizzled with Nuttvia.
Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
16g | 5.1g | 3.7g2.6g | 463kJ | 110 | 60g |