Mix the bananas with eggs, vanilla, salt, oil and milk.
Add flour and baking powder into the liquids, then beat until smooth.
Finally pour in some vinegar and beat for the last time.
Heat a frying pan with a little vegetable oil. Pour 3/4 cup of the batter into the pan and wait until bubbles form on top and the surface has almost set. Flip and cook for another minute (about 3 minutes total).
Spread hazelnut cream on half of each pancake and fold in half.
