Banana and Oatmeal Pancakes stuffed with Nutella and Peanut Butter

IMG_20150303_172829 Oh yes. All of that, is in this. I made a chocolate chip version of this a few weeks ago and it was delishy (that’s my friend David’s word. He makes up great words.) Since then I’ve been all about stuffing whatever food I make with other yummy food so you ultimately double or triple the flavour that explodes in that first mouthful. Plus, we all know that it’s just plain great when warm gooey chocolatey goodness oozes out of the centre of anything. Right? Right. IMG_20150303_171128 So I revisited the original recipe and we now have another super-duper, hearty brunch idea for cold mid-mornings!

Serves 2 people, Makes about 4 hearty pancakes

1 large-ish egg

1 tbsp coconut oil (or sunflower if you prefer)

1 tbsp melted butter

8 tbsps milk

2 tbsps yoghurt (I used vanilla but plain or greek could work too)*

1/2 tsp vanilla extract

8 tbsps oatmeal

4 tbsps self raising flour

1 tbsp sugar

1 large banana sliced into rounds of about 1/2 inch thickness (or just use more smaller bananas)


Peanut Butter

Butter or sunflower oil for greasing the skillet

Honey or maple syrup for serving (optional)

To make the pancakes:

Beat the egg, milk, yoghurt, oil, butter and extract together.

Add the oatmeal, flour and sugar and mix it all really well. You should have a fairly thick (as opposed to runny) consistency.

IMG_20150303_170720 Warm up the skillet and then add the oil or butter for greasing.Swirl it around the pan.

On medium heat, add about 2 tbsps of the pancake batter onto the skillet.

Once it has stopped “spreading’ out on the pan, place 5 slices of the banana around the ‘spread-out’ batter. 

When you see the edges of the batter start to cook through and little tiny holes appear on the surface of the pancake, add 1/2 tsp peanut butter and 1/2 tsp Nutella to the centre of the pancake.

Seal the creamy centre filling by putting a 1/2 tbsp of batter over the peanut butter and Nutella dollops and make sure you spread it out a bit so it covers up the filling. This is so that the filling doesn’t burn and stick to your skillet when you flip the pancakes over.

Cook for about 3-4 minutes on medium heat. You should start to see the batter change from wet to drier. Then flip over and cook for about a minute.

Take it off the heat and serve plain or with maple syrup or honey. Tadah! 

Extra tip: I usually turn my oven on to about 100 degrees c. and keep the pancakes I’ve already cooked warm in there while I make the rest.



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