Instructions

• Measure out the Nutella: put 1/4 cup Nutella in a small bowl for stuffing the pancakes and set aside; reserve the 3/4 cup Nutella (in a heatproof bowl) for the sauce later.
• In a large bowl, mash the larger ripe banana until smooth.
• Whisk the large egg, 2 tablespoons melted butter (or oil), 2 teaspoons pure vanilla extract and 1 cup milk into the mashed banana until combined.
• Add 1 cup self-raising flour, 2 tablespoons granulated sweetener, 1 teaspoon baking powder and a pinch of salt. Fold together until just combined, then whisk lightly to remove any lumps—do not overmix.
• Heat a nonstick pan or skillet over medium-low heat.
• For each stuffed pancake: pour about 2 tablespoons of batter into the pan. While the batter is still wet but beginning to set, spoon about 1 teaspoon of the reserved 1/4 cup Nutella into the centre of the pancake. Spoon an additional 1–2 tablespoons of batter over the Nutella to fully cover and seal it.
• Cook until bubbles appear on the surface and the edges look set (about 1–2 minutes), then carefully flip and cook the other side until golden and cooked through (about 30–60 seconds). Transfer to a plate and keep warm. Repeat with the remaining batter and Nutella stuffing.
• To make the Nutella fudge sauce: place the reserved 3/4 cup Nutella in a microwave-safe bowl and microwave for 30 seconds until warm and slightly thinner, or melt it in a metal bowl set over a pot of simmering water (ensure no water touches the Nutella). Whisk in 1–2 tablespoons milk until a glossy sauce forms.
• Serve the Nutella-stuffed banana pancakes with sliced bananas and a drizzle of the Nutella fudge sauce.