Banana pancake with notella

1 cup hazelnuts

4 tablespoons agave syrup

4 tablespoons coconut oil

2 tablespoons water

2 tablespoons cacao plus 1 tablespoon for dusting

8 large bananas

2 cups doves gluten free white bread flour

2 teaspoons baking powder

1 cup almond milk

 

 

Preheat the oven to 200c

Put the hazelnuts in the oven until the skins have darkened. Not all of them will go dark so just roast them until most of them have darkened

Cool the nuts

Rub them between your hands to remove most of the skin

Grind the nuts using the chopper attachment of a hand blender or a good blender

Add the syrup, oil and water and blend until it is a smooth paste. Add the cacao and blend again

Slice 4 bananas and set aside

Blend the other 4 bananas with the flour, baking powder and milk

Warm up a non-stick pan on a high heat

Pour 1/8 pancake batter into the centre of the pan

Flip (carefully) once it is cooked on the bottom

To assemble put the pancake on a plate, spread nottella in the centre, add banana slices and fold up the pancake. Dust with cacao powder

Serve immediately