Gluten-Free Banana Nutella Ebelskivers
Well, it looks like I’ve been a while since I posted, so I figure it’s about time to dig into the backlog of recipes that we developed and photographed *prior to moving home to Canada*.
Yes, we actually worked ahead, came up with a big folder of recipes to post while in the process of moving into our RV, traveling from MN to Canada, living in that RV while we found a house, etc. We planned ahead, so I’d have content to post even when our kitchen and photography set ups weren’t really appropriate.
... Then, everything got away from me, and I didn’t post any of it. Whoops!
Anyway, prior to moving, we’d been on a big Ebelskiver kick. I can’t remember what prompted me to want an Ebelskiver pan in the first place, but we went a few months with having them every weekend - expect some more recipes from that time, in the near-ish future!
These were a runaway favourite, obviously. Banana and Nutella is a wonderful combination, and both work really well in this format. The pancake batter creates a soft, fluffy casing for the molten Nutella, and the combination is highly addictive.
As with many of my other gluten-free recipes, this is another case where the gluten-free recipe tastes better than an all-purpose flour recipe would. I just find that the flavours of the chosen flours really brings a lot to the pancake, and the texture is great, too!
Serve these Gluten-Free Banana Nutella Ebelskivers as-is, or sift some icing sugar over them immediately before serving.
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Gluten-Free Banana Nutella Ebelskivers
- ⅔ Cup Light / White Buckwheat Flour
- ⅓ Cup Sorghum Flour
- 2 tablespoon Coconut Flour
- ½ teaspoon Salt
- 2 ¼ teaspoon Baking Powder
- 2 tablespoon Granulated Sugar
- 1 Ripe Banana Peeled and chopped
- 1 Large Egg Beaten
- 1 ¼ Cup Milk
- 2 tablespoon Butter Melted
- ½ teaspoon Vanilla
- Whisk together dry ingredients, set aside.
- In a blender, combine banana, egg, milk, butter and vanilla, blitz until smooth. Pour wet ingredients into dry, whisk until smooth.
- Heat a nonstick ebelskiber pan over medium-low heat, spray with cooking oil. Place 1 tablespoon pancake batter in each cavity, followed by about ½ teaspoon Nutella in the middle of each. Top with about 1 teaspoon batter, using the spoon to carefully coat the nutella entirely.
- Allow to cook for 2-3 minutes.
- Using two chopsticks, carefully flip one pancake over. If it’s golden brown on the bottom, continue to flip all other pancakes over.
- Continue cooking for another 2-3 minutes, or until all are golden brown on both sides.Serve hot
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