|100 g||wholemeal flour|
|40 g||hazelnuts (chopped)|
|1 tsp||vanilla sugar|
|6 tsp||hazelnut spread|
|butter for frying|
In a large bowl, mix together wholemeal flour, sugar, hazelnuts, vanilla sugar and a pinch of salt.
Add eggs and milk. Whisk thoroughly.
In a small saucepan, melt butter over low heat and add to bowl. Stir thoroughly to combine.
Peel bananas and halve them lengthwise.
Warm up a frying pan (approx. 25 cm) over medium heat and melt a small knob of butter. Then, add a thin layer of batter and spread to the edges. Cook for approx. 2 – 3 min. until the batter has set, then flip and cook for another 1 – 2 min.
Spread a thin layer of hazelnut spread over each pancake. Place a banana slice on top and roll the pancake up. Enjoy with confectioner’s sugar, if desired.