Nespresso Pancake Recipe

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Chocolate and Peanut Butter pancakes with caramelised bananas

Celebrate Pancake Day the Nespresso way by pairing your sweet treats with a delicious coffee!

VERTUO

INGREDIENTS FOR PANCAKES

- 1 Egg

- 150g self-raising flour (WHEAT)

- 1 tsp baking powder

- 1/2 tsp salt

- 2 tbsp sugar

- 150ml MILK

- 30g butter, melted plus more for frying! (MILK)

- 50g dark chocolate*, chopped


INGREDIENTS FOR TOPPINGS

- 3 tbsp peanut butter, softened until runny (PEANUTS)

- 2 bananas

- Sprinkle of Brown sugar

- Knob of butter (MILK)


MATERIALS

- Large bowl

- Jug

- Non-stick frying pan

- Spatula

*Please check for any allergens

INTRODUCTION

Find our indulgent Pancake Day recipe created by The Greedy Model chef & content creator @emmalouiseconnolly.

Don’t forget to share your creations with us by tagging @nespresso.uk & using #MyNespressoMoment



LET'S MAKE IT

1. Mix the dry ingredients except the chopped chocolate in a bowl and the wet ingredients in a jug.

2. Pour the wet ingredients into the dry and mix well until combined and then add the chopped dark chocolate

3. Preheat a pan over medium heat and once warm, add a knob of butter.

4. Add a small ladle of pancake batter to the pan and allow to cook until bubbles come to the surface and then flip, ensuring the other side does not burn.

5. To caramelise the bananas, peel them and slice all the down the length of the banana.

6. In a non-stick pan, start melting a knob of butter over medium-high heat. On a plate, sprinkle the brown sugar and roll each banana half in the brown sugar until coated on both sides.

7. Nestle the sugar coated bananas into the pan and cook for 5 minutes a side, until each is golden and the sugar is bubbly and caramel-like

8. Serve immediately with hot pancakes and drizzle over the melted peanut butter. Delicious!



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Melozio Decaffeinato

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INGREDIENTS

- 110g

    Oats

- 50 g Maple Syrup

- 20g Dried Blueberries*

- 50g Dried Cranberries*

- 20g Shaved Coconut

- 20g Desiccated Coconut

- 30g Sunflower Seeds

- 30g Pumpkin Seeds

- 10g Stem Ginger*

- 5g Chia Seeds

*Please check ingredients for any allergens

Makes approx. 7 servings


MATERIALS

- Access to an oven and stove

- Small saucepan

- Mixing bowl

- Spoon

- Parchment-lined baking tray


LET'S MAKE IT

1. Preheat the oven to 160 degrees Celsius.

2. In a small saucepan, heat the maple syrup with 50ml of water until just combined.

3. In a large bowl, combine the oats, shaved coconut, desiccated coconut, sunflower seeds, pumpkin seeds,

4. Pour in the warmed maple syrup mixture and stir well.

5. Spread the mixture on a parchment-lined baking tray and bake for 30 minutes, stirring every 10 minutes.

6. Remove from the oven and stir in the dried blueberries, cranberries, stem ginger and chia seeds while still warm.

7. Once completely cold store in a tightly lidded jar or container.

8. Serve and enjoy!



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Stormio Boost

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