Banana Hazelnut Pancake Skewers

1. Preheat a large griddle on medium heat—mine was 325 F. Also, preheat an oven to 200 F, to keep cooked pancakes warm.
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.
3. Process until well combined, and a thick batter is formed.
4. Add in the the mashed banana, processing again until the banana is incorporated.
5. Drop pancake batter onto the heated griddle, leaving space between each and using a ½ tablespoon-size measuring spoon to measure. Slightly spread them out with a spoon, but you want to keep the pancakes small.
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.
7. Repeat until the batter is gone, storing any pancakes in the preheated oven to keep warm until ready to serve.
8. While the pancakes cook, you can make the chocolate sauce (this can also be made the day before).
9. In a small pot, heat the cream and the honey together until just boiling.
10. Remove from the heat and add in the chopped chocolate.
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.
12. To assemble the skewers:
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.
14. Serve with chocolate sauce.

Notes:
– 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.
– 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.