Tortitas con plátanos caramelizados y Nutella casera

Ingredientes

• 50 g Whole hazelnuts
• 2 tbsp Maple syrup
• 3 tbsp Almond milk (or other milk)
• 1 tbsp Cocoa powder
• 2 Bananas (sliced)
• 75 g Caster sugar
• 1 tsp Vegetable oil (for greasing the pan)
• 570 ml Almond milk (or other milk)
• 235 g Plain flour
• 50 g Wholemeal plain flour
• 2 Eggs (large)
• A handful of Chopped toasted hazelnuts
• 150 ml Creme Fraiche

Preparación

1. 1

   For the Nutella style sauce, in a NutriBullet blitz together the whole hazelnuts, maple syrup, almond milk and cocoa powder until smooth

2. 2

   To caramelise the bananas put the caster sugar in a frying pan and put on a medium heat, when it starts to melt add the sliced up bananas. When the caramel goes golden, flip the slices over to cover both sides in the caramel, then turn off the heat while you make the pancakes

3. 3

   For the pancake batter whisk together the wholemeal plain flour, plain flour, eggs and almond milk

4. 4

   Heat up a frying pan on a medium heat and put the oil in to grease it, then add the pancake batter using a ladle to measure it out

5. 5

   Let the pancakes cook for around 5 minutes on each side until golden

6. 6

   Serve the pancakes warm, folded in half, and top with the caramelised bananas, dollops of the Nutella style sauce, creme fraiche and a sprinkling of the chopped toasted hazelnuts