HAZELNUT CHOCOLATE LAYERED PANCAKE
11th February 2021
Category
Classical & MKD Recipes
Fat: 32.24g Protein: 13.58g CHO: 5.24g Kcal: 365 MKD 11.89g CHO TOTAL
Notes
Mo’s tip: I must say they are really light and lovely!!
Serve with cream if you need to get more fat in.
If you prefer not to stack them, then make two larger pancakes, spread the hazelnut chocolate evenly and roll up.
Two make a nice meal, one makes a nice snack.
You can keep in the fridge for up to 2 days, they reheat in the microwave for approximately 15 seconds.
They are nice cold too.
Ingredients
- 54g Egg
- 25g Full fat soft cheese - PHILADELPHIA
- 6g Sunflower oil
- 20g Homemade hazelnut chocolate spread – SEE SEPARATE RECIPE
- 11g Double Cream
- You will need to make the hazelnut chocolate spread in advance.
- Weigh out 20g of the hazelnut spread, beat in the cream and reserve.
Instructions
- To make the pancakes: the Philadelphia needs to be at room temperature, whisk in beaten egg – I used a hand blender.
- Melt half the oil in a small pan, when hot pour in third of the batter. The pancake needs to be approximately 11cm diameter.
- Cook until set and browning then flip over to cook the other side.
- Repeat with the remaining batter and oil.
- This makes 3 small pancakes.
- To serve: layer with the chocolate spread, then serve sliced like a cake.
© 2026 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.