These Gluten-Free Banana Nutella Ebelskivers are adorable stuffed pancakes filled with flavour and great for the whole family - GF or not!
Note: This recipe was first posted on my original blog, Celebration Generation, on January 17, 2019. It was transferred over to this blog - existing comments and all - on 9/17/2021, and updated on 2/11/2023.
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!
What Are Ebelskivers?
Ebelskivers are a Danish thing - basically little spherical pancakes.
They’re made in a special pan with semi-spherical cavities, and you can stuff them with any number of fillings.
Basically, you grease the pan, fill each indentation with batter, put a little filling in the center, and top with a bit more batter.
Wait a few minutes, flip it, wait a few more minutes, and boom - you have a batch of bite sized stuffed pancakes!
Glorious!
Gluten-Free Banana Nutella Ebelskivers
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.
Enjoy!
More Gluten-Free Breakfast & Brunch Recipes
Looking for more breakfast food recipes for the whole family? Here are some easy recipes to try:
Gluten-Free Apple Pancakes with Caramel Apple Topping
Gluten Free Bagels
Gluten-Free Banana Bread
Gluten-Free Banana Muffins
Gluten-Free Blackberry Muffins
Gluten Free Blueberry Banana Bread
Gluten-Free Blueberry Muffins
Gluten Free Cranberry Orange Bread
Gluten Free Cranberry Walnut Muffins
Gluten-Free Crepes
Gluten Free French Onion Soup Tart
Gluten-Free Lemon Drizzle Cake
Gluten-Free Lemon Mascarpone Ebelskivers
Gluten Free Mushroom Soup & Eggs on Toast
Gluten-Free Paska [Easter Bread]
Gluten Free Pop-Tarts
Gluten-Free Pumpkin Bread
Gluten Free Pumpkin Muffins
Gluten Free Sourdough Waffles
Gluten-Free Zucchini Bread
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Gluten-Free Banana Nutella Ebelskivers
Equipment
Ingredients
- 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
- Nutella
Instructions
- 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
Love this recipe!!! Super delicious!
Hi Marie! Have you ever tried making this with a “flax egg” or other egg substitute? Thank you!
I haven't, but I bet it would work just fine!