Whole Wheat Banana Nutella Pancakes

Let me to introduce you to my new favorite breakfast – Banana Nutella Pancakes. These are divine and easy and not completely bad for you. Yes, there is Nutella involved, but also, whole wheat flour and bananas … I mean, these pancakes are practically health food. 😉 They are the perfect blend of a little healthy and a little indulgent. The base of the recipe is whole wheat banana pancakes, which are great on their own, but even better when covered in Nutella. I like to slather Nutella on some of the pancakes and then messily drizzle more of it over the whole stack right before serving. I finish by throwing on sliced bananas and chopped hazelnuts. The bananas make these pancakes surprisingly light and moist.
I found these pancakes to be perfect as is. I did not add maple syrup or butter (see, I told you they were healthy ;). If you’re not a Nutella fan, the same method would be great with peanut butter, since peanut butter and banana are a winning combo as well. I’d suggest drizzling them with maple syrup though, since you won’t have the sweetness from the Nutella.

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Whole Wheat Banana Nutella Pancakes

The delicious combination of bananas and Nutella, in pancake form. Moist whole wheat banana pancakes drizzled with chocolate-hazelnut spread.

Course Breakfast

Author Allison - Celebrating Sweets

Ingredients

• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar
• 1 egg
• 1 cup milk
• 2 tablespoons vegetable or canola oil
• 1 teaspoon pure vanilla extract
• 3/4 cup mashed ripe bananas (about 2 medium bananas)
• Nutella as much as you want
• Sliced banana for garnish
• Chopped toasted hazelnuts for garnish

Instructions

1. Whisk flours, baking powder and salt in a bowl and set aside.
2. In a large bowl, whisk the sugar, egg, milk, oil, vanilla extract and mashed banana until combined.
3. Mix the flour ingredients into the wet ingredients, stirring or whisking until just combined.
4. Using a 1/4 or 1/3 measuring cup, pour the batter onto a greased skillet or griddle set at medium-low heat. Cook on one side until bubbles evenly form, then flip and cook on the other side until golden brown.
5. To serve, spread Nutella on the pancakes or drizzle it over the top (or do both!). Garnish with sliced bananas and chopped hazelnuts.

See also:

Peanut Butter and Jelly Pancakes

Pumpkin Pancakes with Pecan Praline Syrup