Banana Pancakes with Chocolate Hazelnut Whipped Cream
Banana Pancakes with Chocolate Hazelnut Whipped Cream
- Level: Easy
- Yield: 2 large pancakes, or 4 small pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2022
- Total Fat
- 149
- Saturated Fat
- 106
- Carbohydrates
- 150
- Dietary Fiber
- 10
- Sugar
- 99
- Protein
- 23
- Cholesterol
- 457
- Sodium
- 471
- Total: 25 min
- Active: 15 min
- Level: Easy
- Yield: 2 large pancakes, or 4 small pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2022
- Total Fat
- 149
- Saturated Fat
- 106
- Carbohydrates
- 150
- Dietary Fiber
- 10
- Sugar
- 99
- Protein
- 23
- Cholesterol
- 457
- Sodium
- 471
- Total: 25 min
- Active: 15 min
Ingredients
Banana Pancakes:
3/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
Pinch of salt
1/2 small, ripe banana
1/2 cup whole milk
1/2 teaspoon vanilla extract
1 large egg
1 tablespoon butter, melted
Chocolate Hazelnut Whipped Cream:
2 cups heavy whipping cream
1 cup chocolate hazelnut spread, such as Nutella
Butter, for cooking the pancakes
Optional Toppings:
Maple syrup
Crushed hazelnuts
Directions
- For the pancakes: Combine the flour, sugar, baking powder and salt in a large bowl. Stir the dry ingredients.
- In a separate bowl, mash the banana with a fork until soft. Add the milk, vanilla extract, egg and melted butter to the bowl. Stir until combined.
- Add the wet ingredients to the dry ingredients. Stir.
- For the chocolate hazelnut whipped cream: Pour the cream into a chilled bowl. Whip until the cream forms soft peaks. Gently fold 1/2 cup of the whipped cream into the chocolate hazelnut spread. Then fold the chocolate hazelnut spread into the remaining whipped cream.
- To make the pancakes: Turn the stove to medium heat. Add 1 teaspoon of butter to the pan. Pour in a quarter of the batter. Let the batter sit until it bubbles on the top. Using a spatula, carefully flip your pancake over to cook on the other side. (The cooked side should look golden brown.) After 1 minute, check under the pancake to see if it's golden brown. Remove from the heat when done. Repeat with the remaining batter.
- Right before serving, add a generous dollop of chocolate hazelnut whipped cream. Serve with a side of syrup and, if available, sprinkle crushed hazelnuts on top.
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