Fruit Filled Pancakes: A Delicious Breakfast Treat
Perfect for weekend brunches or special occasions, this recipe features ripe bananas, juicy strawberries, and a drizzle of chocolate for an irresistible morning treat.
Ingredients
- 2 large eggs
- ¾ cup + 1 Tbsp milk Dairy-free alternatives like almond or oat milk work well.
- 2 Tbsp granulated sugar about 40 g
- 3 Tbsp vegetable oil
- 1 tsp vanilla extract
- 1½ cups all-purpose flour about 180 g, For gluten-free pancakes, substitute with a gluten-free flour blend.
- 3 bananas, diced
- 7–8 large strawberries, diced Swap strawberries and bananas for blueberries, raspberries, or diced apples.
- Chocolate spread, melted Use Nutella, melted dark chocolate, or a homemade chocolate sauce.
- Chopped roasted hazelnuts, for topping
Instructions
- In a large bowl, whisk together the eggs, milk, sugar, vegetable oil, and vanilla until well combined.
- Gradually add the flour and whisk until you have a smooth, moderately thick pancake batter. The exact amount of flour may vary slightly depending on the size of the eggs.
- Gently fold the diced bananas and strawberries into the batter.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease if needed.
- Spoon the batter into the pan, making individual pancakes. Cook until the bottoms are golden and bubbles begin to appear, then carefully flip and cook the other side.
- Transfer the pancakes to a serving plate. Drizzle with melted chocolate and sprinkle with chopped roasted hazelnuts. Add extra fresh fruit if desired.
Notes
Avoid overmixing the batter to keep the pancakes light and fluffy. Use a ladle or measuring cup for evenly sized pancakes. Keep cooked pancakes warm in a low oven (200°F) while finishing the batch.