Ingredients
Serves 6100g (2/3 cup) whole wheat flour
2 tsp ground cinnamon
1 large egg
300ml (1ΒΌ cups) milk
2 sliced bananas
Handful of roughly chopped pecans
120g Nutella (20g/1tbsp per pancake)
Olive oil spray
Method
Sift the flour, cinnamon and a pinch of salt into a bowl. Make a well in the centre with the back of a spoon then break in the egg and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
Spray a medium frying pan with olive oil and heat. Pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate. Spray pan with olive oil and cook the remaining pancakes one at a time in the same way.
When ready to serve, spread a thin layer of Nutella on top of each pancake and top with sliced banana and pecans.