These caramelised banana and hazelnut pancakes are a true breakfast treat! Super fluffy, extra thick and delightfully soft pancakes studded with crunchy hazelnuts and topped with caramelised bananas!
With Pancake Day approaching fast, I thought I would squeeze one more pancake recipe, because you can never have too many, right? And this recipe is definitely one of my favourite breakfasts, and I hope it will quickly become your favourite too!
Caramelised banana and hazelnut pancakes
What’s so special about this recipe? Well, let’s start with pancakes. They’re super fluffy, light and sooo pillowy! 100% vegan and dairy-free.
Chopped hazelnuts add lovely, crunchy texture and that yummy, nutty flavour. I have also added a couple of tablespoons of dark chocolate chips. You don’t have to add them, but they create these amazing little puddles of melted chocolate and make these pancakes even more special!
Layers of caramelised bananas add even more delicious, sweet and sticky flavours to this recipe. You simply have to try it to know what I’m talking about!
The recipe itself is very easy and super adaptable. Use this pancake batter (minus hazelnuts and chocolate chips) as a base for any vegan pancakes. Treat it as a ‘blank canvas’. You can top them with whatever you like, fruit, yogurt, favourite nut butter, or some chocolate.
Pancake batter is simply made by mixing ‘wet’ ingredients with self-rising flour. The consistency of the batter should be thick, but runny.
If you prefer your pancake batter to be thinner, simply add some more milk to the mixture.
How to caramelise bananas?
If you never tried doing this before, you are up for such a treat! Cooking your bananas in a bit of brown sugar/ caramel will create this wonderful, sticky, golden- brown coating and melt-in-your-mouth texture.
Simply slice the bananas and heat some brown sugar in a large frying pan until it melts (any brown sugar will work). Add banana slices into the pan as soon as you notice sugar melting. Allow them to cook on one side for about 30 seconds, spooning some of that caramel syrup and drizzling it onto bananas. The slices will become soft, so just be careful when removing them from the pan.
In case if your caramel starts to harden, add a splash of maple syrup or water and mix it a bit until it becomes syrupy again.
Can I freeze these pancakes?
Yes you can! Prepare the pancakes as per the recipe instructions (skip caramelised bananas, you can make these on the day when you are planning on eating the pancakes). Once cooked, allow them to cool completely. Place them in freezer bag and keep separated between with parchment paper. To defrost, simply pop the pancakes into microwave for about 20 seconds. You can freeze them for up to 3 months.
If you are looking for some more Pancake Day recipes, check out the below posts for more yum!
Soft, thick and fluffy breakfast pancakes with hazelnuts and caramelised bananas.
- 2 medium bananas
- 2 tbsp brown sugar
- 2 tbsp maple syrup
- 200 g self-rising flour (see notes for the alternative)
- 130 ml milk of choice (I've used oat milk)
- 4 tbsp dairy-free yogurt (plus extra for topping)
- 70 ml maple syrup
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 50 g chopped hazelnuts
- 2 tbsp dark chocolate chips (optional)
In a large bowl, mix together milk of choice, yogurt, olive oil, maple syrup and vanilla extract. Add flour to this mixture and mix to combine, until you have thick, but runny batter. Add chocolate chips (if using) and chopped hazelnuts (reserve small amount of hazelnuts to sprinkle on top at the end).
Heat a large, non-stick frying pan over a medium heat. If the batter sticks to the pan, you may have to add small amount of oil or butter to fry your pancakes. Use roughly about 2 tbsp of batter per pancake (1/4 measuring cup works well too) and fry until small bubbles appear on a surface. Flip the pancake on the other side and fry for further 30- 40 seconds, until golden brown.
To caramelise bananas, heat a large frying pan and scatter 2 tbsp of brown sugar. Heat the sugar until it melts and starts to bubble, to a deep amber colour, then add bananas and coat them in the caramel. If the syrup starts to harden, add a little splash of maple syrup or water until it becomes syrupy again.
To serve, stack the pancakes with caramelised banana slices between the layers, and pile some more on the top. Top with some yogurt, drizzle with some maple syrup and sprinkle with more chopped hazelnuts. Enjoy!
- If you don’t have access to self-rising flour, you can make your own. Simply add 1 tsp of baking powder to your 200g of plain flour.
- I’ve used 1/4 cup measuring cup for each pancake and this recipe made 10 pancakes.
- You can swap hazelnuts for any other nut of choice, or leave them out of the recipe completely.
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