Healthier ‘nutella’  AND  Oat and banana pancakes

Nutella is almost 60% sugar and contains palm oil, a hot topic for those interested in sustainable eating.

Make your own healthier version at home and enjoy with pancakes or a slice of wholegrain bread.

Preparation time: 5 minutes


170g jar hazelnut butter (or use peanut, almond or cashew nut butter)
2 tbsp. maple syrup
1 tsp vanilla extract
1 1/2 tbsp. raw cacao powder (or use cocoa powder)
Pinch salt
1 tbsp chocolate chips
1 tbsp coconut oil (optional)


Add all ingredients to a blender and blend to a smooth paste
Add a little more coconut oil if paste is too thick
Store in a jar in the fridge for 5 days

Oat and banana pancakes

Preparation and cooking time: 25 minutes   Serves 2

2 cups porridge oats (use gluten free if necessary)
1 ripe banana
1 ¼ cups natural yoghurt (use soya or coconut yoghurt if dairy free)
1 egg (for vegans use flax egg)
1 tsp. bicarbonate of soda
½ tsp. cinnamon or vanilla extract (optional)
Coconut oil or butter for frying

• Put all ingredients in a jug and blend with hand blender until smooth. Thin with a
little more yoghurt if necessary
• Heat frying pan on medium heat. Add oil and/or butter to frying pan. When butter
has melted, add 1 tbsp. of batter per pancake (normally 3 pancakes per pan)
• Cook for a few minutes, then flip and cook until both sides are golden

Quick tips

• To save time in the morning, you can mix the batter without the banana the night
before and let it rest overnight in the fridge. Add mashed banana to batter just
before frying in the morning
• For a savoury option, replace banana and cinnamon / vanilla with a handful of baby
spinach leaves. Stir some sweetcorn or other cooked vegetables through the batter
before cooking
These pancakes are great for a healthy breakfast or snack.

Serving ideas

• A dollop of natural or Greek yoghurt and mixed berries
• Stewed apple
• Healthier home-made Nutella

About the author : Aine Ryan

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