These caramelized banana and hazelnut pancakes are a true breakfast treat! Super fluffy, extra thick and delightfully soft pancakes studded with crunchy hazelnuts and topped with caramelized bananas!

Caramelized Banana and Hazelnut Pancakes [Vegan]




6 pancakes

Cooking Time




To Make Pancakes:

  • 1 3/4-ounces chopped hazelnuts
  • 2 tablespoons cocoa nibs
  • 5 1/4-ounces self-raising flour
  • 1/2 teaspoon baking powder
  • 2/3 cup almond milk
  • 1/4 teaspoon salt
  • 1 small ripe banana (mashed)
  • 2 tablespoons maple syrup
  • 2 tablespoons vegetable oil to fry

To Make Caramelized Bananas:

  • 2 medium bananas
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup


To Make Pancakes:

  1. In a medium bowl, sift together the flour, baking powder, and salt.
  2. Make a well in the middle and add mashed banana, almond milk, and maple syrup and combine all the ingredients together until you have a smooth batter. If the batter feels too thick, add 1-2 tablespoons of almond milk.
  3. Fold the hazelnuts and cacao nibs into the batter.
  4. Heat some vegetable oil in a frying pan, then pour about 2 tablespoons of pancake batter and fry for about a minute on each side, until golden brown.

To Make Caramelized Bananas:

  1. To caramelize the bananas, wipe the frying pan (after your pancakes) with clean kitchen paper and add 2 tablespoons of brown sugar. Heat the sugar until it melts and starts to bubble, add maple syrup, then add bananas and coat them in the caramel for about 30 seconds.
  2. To serve, stack the pancakes with caramelized banana slices between the layers, and pile some more on the top. Drizzle with some maple syrup and sprinkle with some more chopped hazelnuts. Enjoy!

Nutritional Information

Per one pancake with topping: 280 calories Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.