1. Mash the banana and crack the eggs into it, stirring until the mixture becomes somewhat homogenized.
2. Heat a greased frying pan on medium heat and pour about a 2.5inch wide puddle of batter.
3. Delicately flip the pancake after about 25 seconds or when it browns. The recipe makes 2-3 small pancakes.
For the sauce:
Place the toasted hazlenuts into a food processor and blend until fine. Then add in the cocoa powder and maple syrup and blend again until smooth. Slowly add in some cold water until it is a good consistency and pour over the pancakes. This can also be stored in the fridge for up to 1 week.