Chocolate And Banana Pancakes – Gluten & Dairy Free

Firstly, let me start off by telling you I have a current addiction to fresh figs. I don’t know what the deal is, someone gave me some of their overpriced Cafe Granola because they didn’t like them, and one thing led to another, and now Figs and I have a love affair. So obviously seeing these Figs sitting on top of my other love chocolate, it was meant to be.

If you want this mouthwatering recipe then you need to head over to Hungry Australian.

Creating delicious gluten-free pancakes at home is both achievable and satisfying. By selecting appropriate gluten-free flours and ingredients, you can enjoy pancakes that are light, fluffy, and full of flavor. Below is a comprehensive guide to making gluten-free pancakes, including a detailed recipe, tips for achieving the best texture, and suggestions for variations.

Ingredients:

1 cup all-purpose gluten-free flour blend (ensure it contains xanthan gum; if not, add 1/4 teaspoon)
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup milk (dairy or plant-based)
2 tablespoons melted butter or oil
1 teaspoon vanilla extract
Instructions:

Prepare the Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt until well combined.

Combine the Wet Ingredients: In a separate bowl, beat the egg. Add the milk, melted butter or oil, and vanilla extract, mixing until smooth.

Mix the Batter: Pour the wet ingredients into the dry ingredients. Stir until just combined; the batter should be slightly lumpy. Avoid overmixing to prevent dense pancakes.

Rest the Batter: Let the batter sit for about 5 minutes. This allows the flour to hydrate and improves the texture of the pancakes.

Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.

Serve: Serve warm with your favorite toppings such as maple syrup, fresh berries, or whipped cream.

There’s something magical about warm, homemade cinnamon rolls—soft, fluffy, and dripping with sweet icing. But when you swirl Nutella into the mix? Oh, my stars, it becomes a breakfast-meets-dessert treat worth waking up early for.

I first stumbled across a shortcut recipe for Nutella cinnamon rolls using crescent dough. It was clever, but I couldn’t shake the thought: what if I tucked Nutella inside my trusty bread machine cinnamon roll dough? The result is exactly what you’d hope—pillowy rolls layered with rich hazelnut chocolate and a cozy dusting of cinnamon. Perfect for lazy weekends, breakfast-for-dinner nights, or freezing for a sweet surprise later.

And yes, this recipe is bread-machine friendly, so you get all the homemade flavor without all the heavy kneading.

Ingredients

For the Dough

1 cup + 2 tablespoons warm milk
3 tablespoons oil (vegetable or canola)
1 whole egg, lightly beaten
2 egg whites
½ cup sugar
4 cups bread flour (add more if dough feels too sticky)
1 teaspoon salt
1 packet (or 3 teaspoons) yeast

For the Filling

1 ½ cups Nutella (room temperature for easy spreading)
4 tablespoons ground cinnamon

For the Icing

1 ½ cups powdered sugar
6 tablespoons butter, melted
2 teaspoons vanilla extract (homemade if you’ve got it)
1–2 teaspoons milk, if needed to thin

Directions

Make the Dough
Add dough ingredients to your bread machine in the order listed. Make a small well in the flour and add the yeast last. Run on the “dough cycle” (about 90 minutes). Check after 5–10 minutes of kneading—add a tablespoon of flour if too wet or a teaspoon of water if too dry.
Shape the Rolls
Once the dough cycle is complete, transfer dough onto a lightly floured counter. Roll into a large rectangle. Spread Nutella evenly over the surface, leaving the edges bare. Sprinkle with cinnamon. Roll into a log and slice into 10–15 pieces.
Bake
Place rolls into two greased round cake pans (6 rolls each). Bake at 325°F for about 20 minutes, until golden brown and baked through.
Ice the Rolls
While baking, whisk together melted butter, powdered sugar, and vanilla. Add milk a splash at a time until smooth and spreadable. Slather over the hot rolls straight from the oven so it melts into every swirl.

Tips & Tricks

Make Ahead: Assemble rolls the night before, cover with plastic wrap, and refrigerate. Bake in the morning for a stress-free breakfast.
Freeze for Later: Bake both pans, then wrap and freeze one for quick breakfasts or an easy dessert down the road.
Extra Gooey: Warm your Nutella slightly before spreading—it makes rolling easier and the swirls extra decadent.

Why You’ll Love These Rolls

Nutella turns a simple cinnamon roll into something truly indulgent. These rolls strike the perfect balance—soft bread machine dough, gooey chocolate-hazelnut filling, and a buttery icing that melts into every bite. Whether you serve them fresh from the oven with coffee or stash a pan in the freezer for a rainy day, this recipe is one you’ll want to bake again and again.

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Chocolate And Banana Pancakes – Gluten & Dairy Free

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