I’m not delusioning myself that a healthy breakfast includes Nutella. However, I am trying to stick to my New Year’s resolution of clean eating, but at the same time I can’t give up my annual celebration of World Nutella Day each February 5. This recipe is a compromise. Sort of.
First—what’s World Nutella Day, you may ask? Now entering its seventh year, World Nutella Day is an annual celebration of all things chocolate and hazelnut. It was conceived by Sara Rosso at Ms. Adventures in Italy and Michelle Fabio at Bleeding Espresso. This is my third year participating, and I wasn’t going to let a little thing like clean eating break that tradition.
So, I decided to celebrate with the recipe below, where the only processed ingredient is the Nutella itself. It’s low in sugar, taking its sweetness from the bananas and Nutella, and it features white whole wheat flour rather than the less-nutritious all purpose. “White” whole wheat flour has become a popular ingredient recently as Americans strive to incorporate more whole grains in their diets. For a while I thought that it was just regular whole wheat flour that was ground more finely, but according to the Whole Grains Council, I’m wrong: it’s another variety of whole wheat altogether. Most whole wheat flours are made with red wheat, which has strong flavor compounds that require more sugar to mask. White wheat is milder in both flavor and color, and it has the same nutrition profile as traditional red wheat.
Happy (Healthyish) Nutella Day!
Update 2/5/13, 5:17 pm: Turns out it’s also National Pancake Day today, which I had no idea. So whether you’re celebrating pancakes or Nutella, this recipe’s for you!
Nutella Pancakes With Banana Sauce
Modified from Weelicious
1 ¼ cups white whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup of Nutella from a full jar (reserve remainder of jar for serving)
1 large egg
1 tablespoon pure maple syrup
1 ¼ cups milk
Butter for pan
2 ripe bananas, mashed
1-2 tablespoons pure maple syrup (use more or less depending on how sweet your bananas are)
1 tablespoon butter
1 tablespoon pure vanilla extract
Milk as needed
Stir together the flour, baking powder, and salt in a large bowl. In a separate bowl, whisk a ¼ cup of the Nutella, the egg, and the maple syrup until combined. Be patient; this step can take a while. Whisk the milk into the Nutella mixture until incorporated. Stir the wet ingredients into the dry ingredients until just combined; the mixture will be slightly lumpy.
Heat a cast iron or nonstick griddle over medium heat and grease lightly with butter. Spoon a few tablespoons of pancake mixture onto the griddle for each pancake and cook until browned on each side. You can keep the pancakes warm in a 250 degree oven until you’ve finished the entire batch. Resist the urge to eat the rest of the Nutella in the jar while you’re waiting. Trust me, it’s worth holding out until you’re ready to serve the pancakes.
Meanwhile, make the banana sauce. Combine the mashed bananas, maple syrup, and butter in a small saucepan over low heat. Stir occasionally until the butter is melted and the mixture is homogenous. Add a few tablespoons of milk until the sauce is thin enough to spoon over pancakes; continue to stir until warmed throughout. Remove from heat and stir in the vanilla extract.
To serve, spread each pancake with a thin layer of Nutella, then top with banana sauce.