Go Back

Pancakes with Caramelised Bananas & Homemade Nutella

Classic British pancakes served with caramelised bananas and a homemade chocolate and hazelnut sauce

Course Breakfast
Cuisine British
Keyword Pancakes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Author thebakingexplorer


For the homemade 'nutella' style sauce

  • 50 g Whole hazelnuts
  • 2 tbsp Maple syrup
  • 3 tbsp Almond milk or other milk
  • 1 tbsp Cocoa powder

For the caramelised bananas

  • 2 Bananas sliced
  • 75 g Caster sugar

For the pancakes

  • 1 tsp Vegetable oil for greasing the pan
  • 570 ml Almond milk or other milk
  • 235 g Plain flour
  • 50 g Wholemeal plain flour
  • 2 Eggs large

For serving

  • A handful of Chopped toasted hazelnuts
  • 150 ml Creme Fraiche


  1. For the Nutella style sauce, in a NutriBullet blitz together the whole hazelnuts, maple syrup, almond milk and cocoa powder until smooth

  2. To caramelise the bananas put the caster sugar in a frying pan and put on a medium heat, when it starts to melt add the sliced up bananas. When the caramel goes golden, flip the slices over to cover both sides in the caramel, then turn off the heat while you make the pancakes

  3. For the pancake batter whisk together the wholemeal plain flour, plain flour, eggs and almond milk

  4. Heat up a frying pan on a medium heat and put the oil in to grease it, then add the pancake batter using a ladle to measure it out

  5. Let the pancakes cook for around 5 minutes on each side until golden

  6. Serve the pancakes warm, folded in half, and top with the caramelised bananas, dollops of the Nutella style sauce, creme fraiche and a sprinkling of the chopped toasted hazelnuts