Once I started experimenting with Justin's Chocolate Hazelnut Butter I just couldn't stop. Pancakes, cookies, hot cocoa. I've been eating this stuff everyday since I bought it! Here's my recipe for Chocolate Hazelnut Pumpkin Pancakes.
Makes 11-12 Pancakes
1 cup whole wheat pastry flour
1/2 cup unbleached all purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cup plain almond milk
3 tablespoons canola oil
1/2 cup canned pumpkin
2 tablespoons Justin's Chocolate Hazelnut Butter
Warm a griddle or large skillet over medium heat.
Add flours, sugar, baking powder, and salt to a medium bowl and slowly stir in almond milk, canola oil, pumpkin and hazelnut butter until smooth (I did all this in a standing mixer with the whisk attachment to cut down on time).
Brush warmed skillet or griddle lightly with oil and pour a about 1/4 cup worth of batter for each pancake. Once edges dry and bubbles start to form lightly check the underside to ensure it is golden brown then flip and cook the other side. Serve immediately with a little maple syrup or powdered sugar.
As an added bonus here's the nutrition information per pancake:
124 Cal (38% from Fat, 7% from Protein, 55% from Carb); 2 g Protein; 5 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 3 g Sugar; 91 mg Calcium; 1 mg Iron; 248 mg Sodium; 0 mg Cholesterol