Instructions

• In a large bowl, mash the ripe banana until mostly smooth.
• Add the egg, 2 tablespoons melted butter (or cooking oil or melted coconut oil), 2 teaspoons vanilla extract, and 1 cup milk to the banana. Whisk until combined.
• Add 1 cup self‑raising flour, 2 tablespoons granulated sweetener (or white sugar/coconut sugar), 1 teaspoon baking powder, and a pinch of salt. Fold or whisk gently until just combined, smoothing any large lumps but avoiding overmixing.
• Place 3/4 cup Nutella in a small microwave‑safe bowl and warm in the microwave for 20–30 seconds until soft and spoonable, or heat it in a metal bowl over simmering water until it loosens. Keep this melted Nutella at hand for stuffing.
• Heat a nonstick pan or skillet over low–medium heat. If your pan is not nonstick, you may lightly grease it with a tiny amount of the butter or oil used in the batter.
• For each pancake: spoon about 2 tablespoons of batter onto the pan. Immediately, before the pancake surface sets, drop about 1 teaspoon of the melted 3/4 cup Nutella into the center of the batter. Then spoon about 1–2 tablespoons of batter over the Nutella to cover and seal it, smoothing gently so the edges join.
• Cook until the pancake edges look set and small bubbles appear on the surface (about 1–2 minutes), then carefully flip and cook the other side until golden and cooked through (about 1–2 minutes more). Repeat with the remaining batter and the rest of the melted 3/4 cup Nutella.
• To make the Nutella fudge sauce, place 1/4 cup Nutella in a small bowl, warm it in the microwave for 20–30 seconds or over simmering water until softened, then whisk in 1–2 tablespoons milk (use 1 tablespoon for thicker sauce, 2 for thinner) until glossy.
• Serve the Nutella‑stuffed pancakes immediately, drizzled with the Nutella fudge sauce.