Preheat a large griddle on medium heat, mine was 325 degrees.* Also, preheat an oven to 200 degrees, to keep cooked pancakes warm.

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.

Process until well combined, and a thick batter is formed.

Add in the the mashed banana, processing again until the banana is incorporated.

Drop pancake batter onto the heated griddle, using a 1/2 tbsp measuring spoon to measure. Slightly spread out with a spoon, but you want to keep the pancakes small.

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.

Repeat until the batter is gone, storing any pancakes in the preheated oven to keep warm until ready to serve.

While the pancakes cook, you can make the chocolate sauce (this can also be made the day before.)

In a small pot, heat the cream and the honey together until just boiling.

Remove from the heat and add in the chopped chocolate.

Let the mixture stand for 30 seconds, and then whisk until the the sauce is smooth and the chocolate is melted and mixed in.

To assemble the skewers:

Place one banana slice, one pancake, another banana, another pancake and then one more banana and pancake onto the bottom half of a skewer. Repeat until all the pancakes are gone.

Serve with chocolate sauce and DEVOUR!