1 ripe banana, mashed
1 cup all-purpose flour
2 tablespoons sugar
baking powder
1/2 teaspoon salt
1 cup buttermilk (or milk + 1 tablespoon vinegar)
large egg
2 tablespoons melted butter
vanilla extract
1/4 cup chopped walnuts (optional)
Nutella, for drizzling
Sliced bananas and chopped walnuts for topping (optional)
2. Heat the Griddle: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a bit of butter or cooking spray.
. Cook the Pancakes: Pour about 1/4 cup of the batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook an additional 1-2 minutes on the other side until golden brown.
. Stack and Serve: Remove the pancakes and keep warm in a low oven while you cook the remaining batter. Once all pancakes are cooked, stack them high on a plate.
. Nutella Drizzle: Warm the Nutella slightly in the microwave (about 10-15 seconds) to make it easier to drizzle. Pour the Nutella over the pancake stack generously.
6. Garnish: Top with sliced bananas and additional chopped walnuts if desired. Serve immediately and enjoy the deliciousness!
🌱 **Vegan Option**: Use plant-based butter and non-dairy milk to make this recipe vegan. 🌾 **Gluten-Free Option**: Use gluten-free pasta or flour to make this recipe gluten-free. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).