Mix the wet ingredients - bananas, eggs & vanilla - together in a large mixing bowl.

 Add the dry ingredients - hazelnut meal and raw cacao and stir until smooth.

If the batter is too thick (depends on the size of your bananas), add a little bit of coconut milk. Let the batter rest a few minutes while the pan heats. 

Heat a large frying pan over medium high heat. If your pan is not non-stick, add some melted butter or coconut oil or any other unflavored oil.

Use a tablespoon of batter (a cookie scoop works well too) per pancake and place on the hot pan and cook until bubbles appear and pop then flip and cook for a few minutes on the other side.

I like to use the first pancake as a test pancake to make sure the batter is not too thick or thin. 

Serve your chocolate hazelnut pancakes hot off the skillet, topped with fresh fruit, a scoop of vanilla ice cream, or an extra nutella drizzle for that indulgent touch. Drizzle with maple syrup for a sweet finish. Or for a healthy version they're delicious just with a little maple syrup.