I just might have to make these every weekend!! I was having a bit of sweet tooth: I had just made some World Peace Cookies to take to a friend’s Easter brunch, and was considering whipping up a batch of pancakes to feed the husband before I left. With chocolate on the mind, I decided to throw some Nutella into the pancakes as I whipped them up. That could be good right? Man, they did not disappoint! When I set these steaming puppies down in front of the husband and he took the first bite, he told me they were the best pancakes I have ever made…and proceeded to eat them ALL. From the few bites I managed, I had to agree: they were some of the most delicious, fluffiest, hazel-nuttiest, easy to make from scratch, NUTELLA PANCAKES!
As it happened, I had just enough of an almost empty Nutella jar lying around, waiting to be finished off! It’s one of those things, like Peanut Butter, that I absolutely must have on hand at all times. I never quite got into the Cookie Butter phenom, for me chocolate, hazelnut, and peanut butter are all that’s necessary in life.
The texture of the batter is thick and very light and fluffy looking: it kind of reminded me of frosting. I had to spread the dollop around the pan, rather than pour the batter, because it was just too thick and delicious. WORTH IT.
I ended up topping mine with Raspberry jam, a delicious flavor combination if I do say so myself!
You can probably guess that pancakes, waffles, and the like are my go-to breakfast items. It’s a nice way to de-stress on weekend mornings after a long work week, and I do it pretty much every Saturday. I love pouring some hot coffee and then rustling up some hot pancakes with warm syrup or sweet jam: total comfort food!
Recipe: Serves 4
- 1 1/2 cup all-purpose flour
- 1 TBSP baking powder
- 1/4 tsp salt
- 1 scant cup Greek yogurt + 1 cup water (or sub 2 cups total milk of choice)
- 2 heaping TBSP Nutella
- 1 egg
- 3 TBSP melted coconut oil
- In a large bowl, mix dry ingredients
- In a separate bowl, combine yogurt and Nutella, then mix in water and egg
- melt coconut oil, add it to the other wet ingredients while stirring well
- Add wet ingredients to the dry, stirring until well combined. It’s okay if a few lumps of coconut oil remain.
- Prepare a hot griddle, dolloping and spreading batter into the pan, as it will be thick
- Flip when edges are matte, and bubbles form in the middle
- Store in a warm oven until ready to serve.
It’s Sunday morning, and there’s no food in the house. All I have is two week old bananas that look a little sad and brown: perfect for cooking! There’s no milk or eggs, only a free bottle of vanilla flavored protein shake I picked up as a sample at Boston’s Earthfest this weekend. I don’t even know why I took one, I hate vanilla flavored drinks! I also had less than half a bag of mini chocolate chips…the makings of some banana pancakes! So instead of running to the corner doughnut shop to pick up breakfast, as my fiance kindly offered to do, I opted to try using this protein shake (which was mostly soymilk based) as a milk substitute in a chocolate chip pancake recipe. The results were surprisingly delicious!
Modified from Bakerella’s Chocolate Chip Banana Pancakes
- 1 1/2 cups of Flour
- 2 Tbsp sugar (optional)
- 2 tsp baking powder
- 1 Tbsp Flax Meal + 3 Tbsp water, mixed (or 1 egg)
- 1 cup Svelte Organic Vanilla Protein shake (or milk of choice)
- 2 Tbsp melted butter
- 2 mashed ripe bananas (~1 cup)
- 1 cup miniature chocolate chips
The banana and chocolate flavor nicely masked the protein-vanillaness of the shake, and gave it an extra something to keep us full throughout the day. I also used two tablespoons of sugar in my pancakes but I think it could even be omitted since they were plenty sweet already between the shake and the chocolate. I didn’t even have to use syrup.
To start, mixed the dry ingredients in a bowl. Then separately (I like a Pyrex 2-cup measuring cup instead of another bowl) mash the bananas, to one cup. Then add the protein shake “milk” to 2-cups, mix, and add flax “egg”, melted butter and mix it all up. Then pour it into your dry ingredients and stir a few times until combined. I like to melt butter in a pan over medium heat before adding the pancake batter, then flip away! I add more butter each time I make a new batch to prevent the pancakes from sticking. If you have a non-stick griddle this isn’t necessary.
Tips for flipping pancakes perfectly every time: Once I volunteered at a pancake breakfast, pouring and flipping dozens of pancakes at a time. People were surprised how easily and mess-free my flipping skills turned out to be: apparently pancake flipping was my secret superpower! I had learned from my mom how to flip pancakes long ago, and her method turned out to be foolproof. I followed these simple steps:
- Pour a spatula sized amount of batter into the pan. Not too big, not too small (although smaller is easier). A little less than a quarter of a cup of batter.
- Don’t touch the pancakes until the edges are matte (no longer shiny) and bubbles appear. You should see bubbles even toward the middle of the pancake, even if it is still shiny in the middle.
- Slide your spatula underneath, wriggling it slightly side to side as you go
- Twist your wrist to flip, and flip with confidence! Don’t panic.
Now you’ve made the perfect pancakes!