Ingredients

• Ingredients 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 gluten-free white bread flour 2 teaspoons baking powder 1 cup almond milk

Preparation

• Method 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