FLUFFY CHOCOLATE HAZELNUT STUFFED PANCAKES

Start by prepping the cocoa hazelnut discs.
On baking sheet lined with parchment or wax paper, create mini discs (1 tbsp each) with the cocoa hazelnut spread. You should get 6 separate circles. Place the tray into the freezer (you will use these to place into the center of each pancake; you don’t have to do this, but it is recommended to make it easier).
In a medium bowl, whisk together the egg, greek yogurt, maple syrup, and vanilla extract.
Then, add in the flour and baking powder, and continue to whisk until a thick and smooth batter forms.
Heat a small amount of coconut oil on a skillet over medium-low heat. Use a 1/4 cup to scoop the pancake batter onto the skillet.
Add 1 disc of the cocoa hazelnut spread (if you froze them) to the center of each pancake OR alternatively, add 1 tbsp of the cocoa hazelnut spread to the center of each pancake.
Cover the filling with more of the pancake batter. Cook for 2-3 minutes on the first side, and then flip and continue to cook for another 2-3 minutes or until golden brown.
Plate and top with powdered sugar and maple syrup if desired.
Enjoy!