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Proudly Australian

Pancake with Natvia Hazelnut spread


  • 1 cup all-purpose flour
  • 2 tablespoons Natvia Hazelnut Spread
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter or oil
  • Optional: additional Natvia Hazelnut Spread for topping
  • Optional toppings: sliced bananas, chopped hazelnuts, whipped cream, or maple syrup


  1. Prepare the batter: In a large mixing bowl, whisk together the flour, Natvia Hazelnut Spread, baking powder, and salt until well combined.
  2. Add wet ingredients: In a separate bowl, whisk together the milk, egg, and melted butter or oil.
  3. Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay.
  4. Preheat the pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
  5. Cook the pancakes: Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  6. Flip: Carefully flip the pancakes with a spatula and cook for another 1-2 minutes, or until golden brown and cooked through.
  7. Serve: Transfer the cooked pancakes to a plate. If desired, spread additional Natvia Hazelnut Spread on top of each pancake. Serve warm with your favorite toppings such as sliced bananas, chopped hazelnuts, whipped cream, or maple syrup.
  8. Enjoy.
No nutritional info supplied
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