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Desserty indulgence is definitely the most missed treat when you're living dairy-free! I have a super basic pancake recipe that requires just 3 ingredients - it's always great to use this as a base then add whatever other flavours you want! I decided to make Nutella to go with them this year which gave me the chocolately fix I was craving. This is a crunchy version of Nutella rather than smooth, which I rather liked! But if you want smooth you can strain the end mixture if you fancy.





For the Nutella

• 200g hazelnuts
• 8tbs water
• 2tbs coconut oil (melted)
• 1tbs agave nectar 
• 2tbs cocoa powder
• 60g sugar (I used demerara)

1. Place hazelnuts in a baking tray and roast for 10 minutes (or so) in the middle of the oven at 180ºC 
2. Once they have turned brown remove them from the oven and remove their skins by rubbing them in a kitchen towel. I did it in batches as it was a lot easier! They should look like this :)
   
   
3. After the skins have been removed place them in a food processor with the water and blast them, scraping down the side of the bowl at regular intervals, until they are as smooth as possible. 
4. Then add the coconut oil, nectar, cocoa powder, and sugar to the food processor. Process until fully combined. Add more water if it's too thick for your liking.
5. Strain (optional)
6. Place in a cute jar for photo opportunities

• 200g flour
• 375ml soya milk (or other dairy-free milk)
• 1tsp baking powder

1. Add soya milk bit by bit to the flour in a mixing bowl/jug until smooth. Then add the baking powder. If the mixture is too thick for you add more milk until at desired consistency.
2. You can decide how big you want your pancakes. I decided to make two extra large pancakes! :)