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Nutella-Stuffed Whole Grain Buffalo Pancakes

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As much as I advocate for healthy lifestyles and insects as an incredible protein source (which they are), I too like to indulge in delights like Nutella (mmm), especially stuffed between carbs. We’ve made mealworm pancakes at the Bugatarian test kitchens, but this time I wanted something a little heartier yet more indulgent.

Our traditional pancakes are super light, fluffy and delicate. These, on the other hand, have more of a cornbread-y bite that we love so much to give these pancakes more texture and “meat.” This time, we used buffalo worm powder instead of mealworm, to give it more of a nuttiness that complements the hazelnut chocolate center. Again, the buffalo worm gives these a much needed kick of protein but this certainly isn’t a recipe for the weak! 🙂

Nutella-Stuffed Whole Grain Buffalo Pancakes


Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup buffalo worm
  • 1/2 cup corn meal
  • 5 tsp baking powder
  • 1/2 tsp sea salt
  • 2 large eggs
  • 2 tsp sugar
  • 2 cups milk (or milk alternative such as cashew, almond etc)
  • 2 tsp vanilla extract
  • 12 tbsp nutella
  • cocunut oil cooking spray or butter

Instructions

  1. Prep the nutella filling by placing an oil-sprayed sheet of parchment paper on a baking sheet. Spoon out 8 dollops of nutella evenly across the sheet. Tap the baking sheet against your cooking surface so the spoonfuls level out into circular discs. Freeze for 15 minutes - that way, they are easier to work with later on.

  2. Mix all of the dry ingredients in one bowl and all of the wet ingredients in another mixing bowl. Combine the two with a few stirs but do not over mix. The batter should just come together but still have mini lumps. 

  3. Heat a large pan over medium heat. Once heated, spray the skillet evenly with cooking spray or coat with butter.

  4. Remove the nutella discs from the freezer. Use a knife to release them from the parchment paper if they are sticking.

  5. Spoon the pancake batter into the heated skillet about ¼ cup at a time. Immediately place a disc of nutella into the center of each pancake. If the chocolate is still expose on top, simply spoon a little bit of batter on top so that everything is covered.

  6. Once bubbles start forming and the bottom of the pancakes are a nice golden color, flip and repeat! Makes 12 large pancakes.

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