Chocolate and Banana Pancakes

Okay, I’m sorry but it HAD to happen.

Ingredients

Method

  1. Top pancakes with spread and banana.
  2. Eat and repeat.

Enjoy!

 

Chocolate Hazelnut Spread / Homemade Nutella

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This recipe goes out to all the Nutella lovers out there… and I know there are a few including my very own sister-in-law who eats it by the spoonful! Today I’m excited to share with you a recipe for Chocolate and Hazelnut spread or.. homemade Nutella. I’m just going to jump straight into this one, because if you’re like me, the only thing running through your head right now is “Om nom nom nom”…..

Ingredients

  • 1 cup of raw hazelnuts
  • 1 tsp vanilla essence
  • 1/2 cup of icing sugar
  • 1/4 tsp of salt
  • 1/4 of cocoa
  • 4 tbs of coconut oil

Method

  • Preheat oven to 220C and roast hazelnuts for 8-10 minutes until golden.
  • Place the hazelnuts in a teatowel and rub together to remove the skins, it’s okay if some stubbon skins won’t budge.
  • Place hazelnuts in the food processor and blend continuously until a smooth butter forms (around 3 minutes).
  • Add the rest of the ingredients and continue blending until the mixture is smooth and creamy.
  • Sit back and omm nom nom nom………

TIP: Add extra hazelnuts on top for extra noming crunch.

This will last in the fridge of up to two weeks, probably longer if it’s not eaten on the first day but best to err on the side of caution.

Enjoy!

Banana Nomcakes, I mean Pancakes

Happy Saturday! If you have a loved one having a lazy sleep-in this morning I recommend you win some extra brownie points by whipping up a batch of these delicious Banana Pancakes. This recipe was created after our honeymoon in Bali where Banana Pancakes are as common as Bintangs. Every morning we would wake to freshly cooked pancakes, topped with ripe banana and drizzled with honey – YUM!

Ingredients

  • 2 cups of self-raising flour
  • 1/2 cup of plain flour
  • 2 tbs raw sugar
  • 2 1/3 cups of milk
  • 80g of melted butter, cooled
  • 1 egg, lightly wisked
  • Canola spray oil
  • 3 banana’s chopped
  • Honey to serve

Method

  1. Sift flours into a bowl, add sugar and stir to combine.
  2. Add milk, melted butter and egg; and whisk to combine.
  3. Heat a large pan over medium heat and spray with canola spray oil.
  4. Add as many of a 1/3 cup of mixture to the pan as will fit. Cook until bubbles appear on the surface on the pancake, around 2 minutes. Turn over and cook for another minute. You can vary the sizes of the pancakes which makes is great for presentation but be mindful that the cooking time will also vary.
  5. Transfer pancakes to a plate and top with either another plate or a clean tea towel. I don’t recommend putting them in to oven to keep warm as they can dry out and become rubbery which isn’t fun for anyone.
  6. Wipe out the pan, spray with a little more oil and repeat until the mixture is finished. If you find the pan is getting too hot, which it probably will, turn the pan onto a low heat. This should be enough heat to cook the pancakes as you get to the end of the mixture.
  7. Serve the pancakes stacked on a plate, topped with fresh banana slices and drizzled with honey!

Enjoy!