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For the ganache: In a large sauce pan, combine coconut milk and honey on medium heat until just about to boil.
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Remove pan from heat and add chopped chocolate.
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Let chocolate stand for 30 seconds and then whisk until smooth and combined.
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Set ganache aside to cool to room temperature (see notes).
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When cooled, spoon into a pastry bag (or a Ziploc bag) and set aside until ready to use.
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The mixture should not be too thin or too thick.
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For the cherry sauce: In a separate large sauce pan, combine cherries, honey and water and bring to a boil.
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Once boiling, reduce heat to medium and boil until sauce begins to thicken and cherries begin to break down, about 10 minutes.
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Add in tapioca starch, stirring well, and boil until sauce gets thick and coats the back of a spoon, about an additional 58 minutes.
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Set aside to let cool.
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For the pancakes: Spray a griddle with cooking spray and preheat to 350 degrees F (or medium low heat if cooking on stovetop).
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In a large bowl, whisk together all pancake ingredients until there are no longer any lumps.
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Pour 1/4 cup batter onto griddle.
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Immediately cut tip off pastry bag (or Ziploc) and gently make a small swirl of ganache in center of pancake, making sure to keep a good amount of space between ganache and edge of pancake (see notes).
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Cook until bubbles begin to form and edges begin to look firm.
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Flip once and cook until underside is golden brown.
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Repeat with remaining batter, wiping off spatula between each flip to remove any excess ganache.
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Top with cherry sauce, hazelnuts and devour.
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Notes: 1.
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Its very important to let the ganache cool, so it can thicken.
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Otherwise it will come out of the pastry bag too quickly, and youll have quite a mess.
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2.
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If you get the ganache too close to the pancakes edge, it will just spread out once flipped.
