The best low calorie Nutella stuffed pancakes

Losing weight just got 10 times easier! These low calorie Nutella stuffed pancakes are perfect for those with a sweet tooth that are on a weight loss journey. These pancakes are soft, fluffy and oozing with chocolate goodness. Plus, the entire stack of these pancakes is just 355 calories!

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Is there any better way to start your day than with a warm, fluffy stack of pancakes? Probably not unless those pancakes are also stuffed to the brim with Nutella! These low calorie Nutella stuffed pancakes are incredibly delicious for just 355 calories! This recipe is super simple, delicious and easy to make. You only need 7 ingredients and 20 minutes to whip up your own batch of these low calorie Nutella stuffed pancakes.

I have so many low calorie pancake recipes it’s super hard to pick a favorite. These low calorie chocolate chip pancakes have such a nostalgic feel to them I always find myself gravitating towards them. But, if you’re looking for a way to spice up your breakfast, these low calorie Nutella stuffed pancakes are perfect for you!

These low calorie Nutella stuffed pancakes are probably one of my favorite low calorie breakfast recipes. They are such a fun way to enjoy classic pancakes. This recipe makes one serving but can easily be multiplied to make as many servings as you need!

Low calorie Nutella stuffed pancakes

Being in a calorie deficit doesn’t have to mean missing out on delicious treats like Nutella. These low calorie Nutella stuffed pancakes are the perfect example of that! Each pancake has just 88 calories and the entire stack has under 360 calories!

Why you’ll love this recipe:

• Super simple recipe with just 7 ingredients! 
• Comes together in one bowl.
• Delicious fluffy stuffed pancakes ready in just 15 minutes! 
• These pancakes are warm and oozing with delicious Nutella goodness!
• The BEST low calorie Nutella stuffed pancakes ever!

Ingredients

Exact ingredient quantities can be found at the bottom of this page.

To make these low calorie Nutella stuffed pancakes you will need:

• All-purpose flour – This recipe calls for good ol’ all-purpose flour. To make this recipe gluten-free, use gluten-free flour or oat flour.
• Stevia or granulated sweetener – Any granulated sweetener will work for this recipe. Stevia is my personal favorite and is the closest in taste to sugar.
• Baking powder – The baking powder will help these pancakes rise and a give them a super fluffy texture.
• Egg – This recipe requires just 1 small egg. The egg adds structure and helps get the super soft and fluffy texture we love.
• Vanilla extract – No pancake recipe is complete without a dash of vanilla!
• Unsweetened almond milk – You can use any milk you would like but unsweetened almond milk has the least amount of calories.
• Nutella – This recipe calls for a few teaspoons of Nutella but any spread will work for these pancakes!

How to make low calorie Nutella stuffed pancakes

1. Line a baking tray with parchment paper. Measure out 5g of Nutella and place onto the parchment paper. Repeat until you have 4 dollops of Nutella. Using the flat end of a spoon or a rubber spatula, spread out the dollop and form a circle. Place these Nutella discs in the freezer for 20 minutes.
2. In the meantime, sift and whisk together the dry ingredients.
3. Fold in the wet ingredients until smooth and fully combined.
4. I recommend using a non-stick pan so you don’t need to use any oil/butter for the pan. Pour 1 tbsp of batter onto a hot, non-stick pan. Remove one Nutella disc from the freezer and place on top of the batter then add another tablespoon of pancake batter to cover the Nutella. Cook until bubbles form on the surface then flip over. Cook the other side for an additional 1-2 minutes. Repeat this until all of the batter is used up.
5. Stack the pancakes high, serve with some berries and enjoy!

Top tips

Don’t over mix the batter – Use a whisk to combine the ingredients and to avoid big lumps. Be careful not to over mix the batter as this will lead to dry rubbery pancakes. Instead, sift the dry ingredients and combine them before adding in the wet ingredients.

Take the Nutella discs out one by one – If you remove all of the nutella discs from the freezer at the same time, they will begin to melt before you get to use them. This will make it really difficult to work with so get them out one at a time or enough for however many pancakes you can cook at once!

Let the batter rest – If you have the time, I recommend letting the pancake batter rest for 15-30 minutes before cooking. This makes for lighter and fluffier pancakes as the flour has time to absorb the liquid.

Use a non-stick pan – I love using a non-stick pan to cook these pancakes. You don’t need any oil or butter to lubricate the pan and the pancakes don’t stick to the pan which is always a plus 🙂

Storage

These pancakes are best served the day they are made but if you want to meal prep them, you can store them in an airtight container in the refrigerator for up to 5 days. Warm them up in the microwave when you’re ready to eat them.