Serves 2

Ingredients:

3 bananas

100g Primrose’s Kitchen oats

100g plain flour

400ml dairy free milk

1 1/2 teaspoon of baking powder

2 tablespoons of cacao powder

1 teaspoon of vanilla extract

150g hazelnuts plus a handful more for topping

50g melted dark chocolate (cooled)

2 tablespoons of maple syrup

Method:

1. Preheat oven to 180c and scatter the hazelnuts on a baking tray.
2. Toast in the oven for 10 minutes before allowing to cool.
3. While the hazelnuts are toasting add the oats to a blender and blend until a fine flour is formed. Empty into a bowl and rinse the blender.
4. Next in the blender add the cooled hazelnuts and blend until they turn to crumb and then eventually butter. You’ll need to scrape the sides down every 45 seconds or so.
   Depending on your blender it could take up to 15 minutes before the nut butter is formed. Be patient!
5. Whilst the hazelnut butter is blending prepare the pancake batter by adding 1 mashed banana, flour, milk, baking powder, cacao powder and vanilla extract to the bowl with the oat flour in. Whisk until smooth and leave to one side.
6. Once butter has formed in the blender add the cooled melted chocolate and blend until combined. Put to one side.
7. Slice the remaining 2 bananas in half lengthways and add to a saucepan on a medium heat.
8. Add the maple syrup and let caramelise for 4 minutes or so on each side. When turning them over do it carefully.
9. Meanwhile in another large saucepan heat 1 teaspoon of oil of choice and once the pan is hot and oil melted add the pancake batter. I used 2 tablespoons worth of batter for each one and fit 3 pancakes in the pan at one time. You may need to add more oil for each batch of pancakes.