Dairy-Free Palacinka s Nutelou
Treat yourself to a decadent yet wholesome dessert with this Dairy-Free Palacinka s Nutelou recipe, a delightful twist on the classic Eastern European crepes. These light, tender crepes are made with a dairy-free batter featuring almond milk, sparkling water, and melted coconut oil for a silky texture and subtle sweetness. Paired with a rich, homemade Nutella spread crafted from roasted hazelnuts, cocoa powder, coconut sugar, and creamy coconut milk, this dish offers an indulgent flavor without the dairy. Perfect for satisfying cravings while catering to dietary needs, this recipe is quick to prepare and boasts an elegant presentation. Whether served rolled or folded, each bite is a harmony of textures and flavors. Ideal for brunch, dessert, or a special treat, these dairy-free palacinkas are sure to wow your guests with their irresistible aroma and nutty-chocolate goodness.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup almond milk
- 0.5 cup sparkling water
- 2 eggs
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 cup chopped hazelnuts, toasted
- 0.5 cup coconut sugar
- 3 tablespoons cocoa powder
- 0.25 cup coconut milk
- 1 shots of espresso (optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour and salt.
In another bowl, combine almond milk, sparkling water, eggs, melted coconut oil, and vanilla extract.
Gradually add the wet ingredients to the flour mixture, whisking until you have a smooth batter. The consistency should be thinner than typical pancake batter; if too thick, add a splash more of almond milk.
Cover the batter and let it rest for 15 minutes at room temperature.
While the batter is resting, prepare the dairy-free Nutella. In a food processor, blend the toasted hazelnuts until they become a smooth butter.
Add the coconut sugar, cocoa powder, coconut milk, and optional espresso shot to the hazelnut butter. Blend until smooth and creamy.
Once the batter has rested, heat a non-stick skillet over medium-high heat. Lightly grease it with additional melted coconut oil if necessary.
Pour 1/4 cup of batter into the pan, tilting it to cover the bottom evenly. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is golden brown.
Flip the palacinka and cook for another 1 minute on the other side. Remove and repeat with the remaining batter.
Spread a thin layer of the homemade Nutella on each palacinka, then fold or roll them up.
Serve immediately for the best taste, or keep them warm in a low oven until ready to serve.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 262.6 g | 95% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 145.8 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 623 mg | 48% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1463 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
