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1. Preheat a large griddle on medium heat-mine was 325 F. Also, preheat an oven to 200 F, to keep cooked pancakes warm.
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2. In a large food processor, place the vanilla, buttermilk, eggs, honey and coconut oil. On top of the wet ingredients, add the hazelnut meal, baking soda and salt.
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3. Process until well combined, and a thick batter is formed.
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4. Add in the the mashed banana, processing again until the banana is incorporated.
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5. Drop pancake batter onto the heated griddle, leaving space between each and using a 1/2 tablespoon-size measuring spoon to measure. Slightly spread them out with a spoon, but you want to keep the pancakes small.
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6. Cook until the outsides of the pancake are set and the underside is a deep golden brown, about 4-6 minutes. Gently flip and cook an additional 3-5 minutes on the other side. Remove the cooked pancakes to a baking tray.
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7. Repeat until the batter is gone, storing any pancakes in the preheated oven to keep warm until ready to serve.
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8. While the pancakes cook, you can make the chocolate sauce (this can also be made the day before).
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9. In a small pot, heat the cream and the honey together until just boiling.
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10. Remove from the heat and add in the chopped chocolate.
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11. Let the mixture stand for 30 seconds, and then whisk until the the sauce is smooth and the chocolate is melted and mixed in.
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12. To assemble the skewers:
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13. Place one banana slice, one pancake, another banana, another pancake and then one more banana and pancake onto a skewer, leaving space at the bottom of the skewer as a handle. Repeat until all the pancakes are gone.
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14. Serve with chocolate sauce.
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Notes:
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- I also tested this recipe on a regular pan on a stove top for you non-griddle owners, and medium heat was too hot. My stove top was best at medium low.
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- I knew the pancakes were ready to flip by gently lifting the corners, and when they moved around easily when lightly pushed with my flipper.
