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Tropical banana Nutella pancakes for Saturday breakfast

Tropical banana Nutella pancakes for Saturday breakfast

You know what makes me happy? Nutella pancakes. And you know what makes me extra happy? Banana pancakes smothered in a thick layer of Nutella and sprinkled with passionfruit and toasted coconut.

Doesn’t that sound like the perfect way to kick off a weekend? Saturday morning, outside in the sunshine, reading a good book, shoving in your Nutella pancakes breakfast. Especially if the spread is laden on so thick that you leave teeth marks in the Nutella. Oh, happy days! It’s like taking a mini tropical break in your backyard. Sort of. If you close your eyes…

Also very good and tropically: Pineapple and strawberry breakfast loaf

Okay, so this is an easy recipe that puts a tropical spin on your standard Nutella pancakes recipe. There’s the banana, of course. Then you’re adding passionfruit and the toasted coconut.

Toast your coconut

You can buy toasted coconut ready to go from most supermarkets, but it’s too easy to toast your own.

Just put a cup of shredded coconut (or desiccated, if that’s all you’ve got) into a medium-heat pan and keep it moving with a wooden spoon until it starts to turn golden. The smell is a-mazing.

Enjoy this delicious breakfast option – or morning tea, or afternoon tea, or it even makes a great dessert. Or dinner. Yes, let’s have it for dinner.

Tropical banana Nutella pancakes with passionfruit and toasted coconut

Banana Nutella pancakes with passionfruit and coconut

Makes: 6
Takes: 30mins

1 cup plain flour (wholemeal works fine!)
2 tsp baking powder
pinch of salt
1 egg, beaten
1 cup full-cream milk
2 tbsp vegetable oil
2 over-ripe Australian bananas, mashed
1 cup toasted coconut flakes
olive oil spray

To serve
15g (1 tbsp) Nutella per pancake
2 passionfruit

Mix the flour, baking powder and salt. In a separate bowl, combine the milk, egg, vegetable oil and over-ripe bananas together. Stir the flour mixture into the gooey banana mixture.

Set the oven to 160°C and toast the coconut for 5 minutes or until golden. Set aside. Or, use your store-bought toasted coconut flakes.

Over medium-high heat, heat an oiled frying pan. Take ¼ cup of batter and pour into the pan. Cook until each side is golden brown, approx 1–2 minutes per side. Remove from the pan and keep warm in the oven until ready to serve. Repeat with remaining batter.

To serve your tropical pancakes, spread each one with Nutella®, top with the toasted coconut flakes and passionfruit, and get ready for some morning smiles!