Nutella, Raspberry & Coconut Pancakes
In this recipe Nutella and Marcel’s Pancakes come together to create a match made in heaven and a rather delicious breakfast or dessert. In-season raspberries lend a lovely fresh tart element to the decadent Nutella base. You won’t use all the coconut flakes for this recipe but you will thank us that they make a generous batch as they make an incredibly moreish snack!
Ingredients
Serves 2
1 cup coconut flakes
1 tablespoon maple syrup, plus extra for drizzling
1 x packet Marcel’s Happy Pancakes
Nutella
2 x punnets raspberries
Mascarpone or whipped cream
Method
Put the coconut flakes into a frying pan and over a medium-high heat toast until golden brown. Turn off the heat, pour over the maple syrup then mix well to coat all the pieces of coconut. Once cool store in an airtight jar or container.
To assemble, get out two serving plates and put 1 pancake onto each, spreading them with Nutella. Next dot with 5 or 6 raspberries, pressing down on them with the back of a spoon. Repeat with a second pancake then top with a third. Put a dollop of Nutella in the centre of the pancake followed by a dollop of mascarpone or cream. Lastly top with raspberries and a sprinkling of maple coconut flakes. Drizzle over extra maple syrup if desired then serve.
