In a large bowl, mix together milk of choice, yogurt, olive oil, maple syrup and vanilla extract. Add flour to this mixture and mix to combine, until you have thick, but runny batter. Add chocolate chips (if using) and chopped hazelnuts (reserve small amount of hazelnuts to sprinkle on top at the end).
Heat a large, non-stick frying pan over a medium heat. If the batter sticks to the pan, you may have to add small amount of oil or butter to fry your pancakes. Use roughly about 2 tbsp of batter per pancake (¼ measuring cup works well too) and fry until small bubbles appear on a surface. Flip the pancake on the other side and fry for further 30- 40 seconds, until golden brown.
To caramelise bananas, heat a large frying pan and scatter 2 tbsp of brown sugar. Heat the sugar until it melts and starts to bubble, to a deep amber colour, then add bananas and coat them in the caramel. If the syrup starts to harden, add a little splash of maple syrup or water until it becomes syrupy again.
To serve, stack the pancakes with caramelised banana slices between the layers, and pile some more on the top. Top with some yogurt, drizzle with some maple syrup and sprinkle with more chopped hazelnuts. Enjoy!
If you don't have access to self-rising flour, you can make your own. Simply add 1 tsp of baking powder to your 200g of plain flour.
I've used ¼ cup measuring cup for each pancake and this recipe made 10 pancakes.
You can swap hazelnuts for any other nut of choice, or leave them out of the recipe completely.