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Nutella + bananas + pancakes. Do I even need to say more? After I posted my recipe for Buckwheat Pancakes I have been obsessed with making them. I always make sure to try out different topping combinations though, to keep it fresh and exciting. So far I have made tried it out with a blueberry sauce, raspberry sauce, apple & almond topping, and now a Nutella & banana version, but I have only posted the recipe for the first mentioned. Hopefully I will get the others up soon as well.
Now, I have gone on and on about how much I used to love Nutella previously, so I will not bore you with all of that again. Odds are, you will see what I mean when you look at the two homemade Nutella recipes I have linked below. It has been quite a while since those were posted and it remains one of my favorite things to make. It is simple, healthy and so very sweet, with the perfect amount of nuttiness. Is nuttiness even a word? Meh, making up words seems to be one of my redeeming qualities. I would not dream of stopping it now.
Speaking of nuts, just when I had decided on making a nutella version it turned out I was all out of hazelnuts. I had plenty of almonds though, so I simply substituted that and it turned out wonderfully anyways. So if you for whatever reason have an apprehension against using hazelnuts, feel free to try out almonds instead! Also, there is no need to remove the skin as you have to with hazelnuts, so technically it is less of a hassle using almonds. I still think it tastes more authentic Nutella if you use hazelnuts. Essentially it is all up to you what you choose, as both variations has it’s pros and cons.
Nutella & Banana Pancakes
- chopped hazelnuts, preferably roasted
- Make the pancakes according to said recipe. Remember the most important thing when making these pancakes is cooking it properly. Do not use too high heat and do flip the pancakes several times so it gets cooked evenly.
- When one of the pancakes is done, transfer it to a plate. Spread over about 1 tbsp of Nutella (whichever version you decided on) and a few thin banana slices as well. Place the next pancake on top and repeat until you have a satisfying stack of delicious pancakes. Most people will probably go with about 3 since they are very filling. Sprinkle some chopped hazelnuts on top right before serving and enjoy!
You can always have some additional banana and Nutella on the side if you like extra filling! I was out of organic silken tofu when I decided to make this so I went for the soy-free nutella recipe, but both are incredibly delicious.
Welcome To My Blog!Hi there, and welcome to my blog. My name is Solveig Berg Vollan, and I am a 18 year old girl from Norway. On this site I post my own recipes, all of which are vegan, gluten-free and completely healthy! Not sure what to make first? Look through my Food Gallery or browse through the Recipe Index above. If you wish to know more about me, feel free to check out my About page, and be sure to join me on Facebook!