For gluten-free pancakes:

• 120 g gluten-free flour (e.g. rice flour, corn flour, almond flour, tapioca flour, etc.)
• 1 tablespoon sugar (can also be coconut sugar or other sugar substitute)
• 1 teaspoon baking powder (gluten-free)
• 1/4 teaspoon salt
• 240 ml milk (can be cow's, almond, rice or other plant milk)
• 1 egg (or 1 teaspoon of flaxseed mixed with 3 tablespoons of water as a substitute for the egg)
• 1 tablespoon BAM Bourbon vanilla paste
• 2 tablespoons vegetable oil (e.g. sunflower, coconut or olive oil)
• BAM hazelnut spread with cocoa
• BAM chopped roasted hazelnuts