From the Vegan Pantry: Nutiva, a Nutty, Chocolaty, Smooth and Versatile Alternative to Nutella

From the Vegan Pantry: Nutiva, a Nutty, Chocolaty, Smooth and Versatile Alternative to Nutella

When discussing staples to have in every vegan pantry, it’s easy to forget some of the sweeter options available on the market. One such staple is Nutiva – a vegan, organic hazelnut spread that not only rivals non-vegan Nutella, but it also is genuinely delicious. For those who like their chocolate on the darker side, the company even offers a “dark” version, in addition to their classic offering. It doesn’t hurt that it has 40% less sugar than the leading vegan hazelnut spread, as well as 5 grams of dietary fiber, 3 grams of protein, omega-3 fats. It’s even made with fair-trade certified palm oil!

For the chocolate lovers among us, a product like Nutiva makes a great topping for cakes, toast or waffles, a filling for pancakes or pita bread, and it’s also a great dip for fresh fruit when we need a little something extra to go with nature’s candy. Since Nutiva is a lower-sugar product, it makes a healthier delicious indulgence for special occasions. And who doesn’t love a little chocolate for their special day?

Below is a recipe for Nutiva-stuffed pancakes, guaranteed to please any sweet tooth. They’re so tasty, the traditional syrup topping can be skipped altogether!

Nutiva-Stuffed Pancakes


  • 1 1/4 cup all-purpose flour
  • 2 tablespoons raw sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups water
  • 1 tablespoons oil (coconut oil is great for this!)
  • 2 tablespoons Nutiva Organic Hazelnut spread



  1. Sift the dry ingredients together (flour, white sugar, baking powder, and salt) in a large bowl. Make a well in the center of the dry ingredients.
  2. Whisk together the water and oil in a small bowl. Pour into the well created in the dry ingredients.
  3. Stir ingredients until just blended, but not smooth. The batter should be lumpy for ideal texture!
  4. Heat a lightly-oiled griddle over medium-high heat. Drop batter onto the griddle by the spoonful, add a teaspoon dollop of Nutiva hazelnut spread to the top of the batter, then top with a little more batter (enough to cover).
  5. Cook pancakes until bubbles form and the edges have dried out. Flip and continue to cook until brown.
  6. Repeat steps with remaining batter.


Cooking Tips:

  1. Before you start mixing the batter, preheat your oven to a low temperature (about 150 degrees F). As you finish preparing your pancakes, add them to an oven-safe dish in the preheated oven so each one remains equally warm and gooey.
  2. Unless you have a large griddle, only cook 1-2 pancakes at a time.
  3. If desired, a little soy milk may be added to the batter to provide a more ‘traditional’ batter consistency.


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Elisa Llewellyn-Sendik

I have been an English teacher, a professional content editor, a bookseller, and, most recently, a nursing student. I write for Billion Vegans and have been happily living a meat-free lifestyle since 2011. I think the best things about vegan cuisine are good flavors and celebrating fresh ingredients, and so I devote many hours to finding the next big hit at home with my family.
Elisa Llewellyn-Sendik

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