Calling all breakfast food lovers! This delicious hazelnut choccy goodness is inclusive for all of our dairy free friends! No more missing out for you!

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Pancake ingredients:

  • 1 cup flour
  • 2 tablespoons organic sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup almond milk (or your favourite non dairy milk!)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons of Raglan Coconut Yoghurt (Vanilla Bean)
  • Olive oil spread (to grease the

‘Nutella’ ingredients:

  • 1 cup of hazelnuts
  • 1 tablespoon of cacao powder
  • 12 dates
  • 2 tablespoon of organic sugar
  • 1 cup of water

To serve:

  • Mandarins
  • Broken up waffle cone
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Nutella method:

  1. Preheat oven to 180°C. Spread hazelnuts across an oven tray and roast for 10 minutes.
  2. Remove from the oven and pour hazelnuts onto a tea towel. Then bunch the tea towel together and rub the hazelnuts together to remove the skin.
  3. Add all ingredients into a food processor and whizz away!
  4. Add more or less water to find your desired ‘Nutella’ consistency, then set aside.

Pancake method:

  1. Add all core ingredients into a bowl and mix. Set aside.
  2. Add olive oil spread into a non-stick pan on medium heat. Then add batter into the pan to create small circles, and flip the pancake once it is golden brown.
  3. Add your vegan ‘Nutella’ to serve, with mandarin and a sprinkle of waffle cone. Enjoy!

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Post your photos to our Facebook Page or use the hashtag #raglancoconutyoghurt on Instagram