Preparation:
Mix the bananas with the eggs, vanilla, salt, oil and milk.
Add the flour and baking powder to the liquids and beat until smooth.
Finally, add a little vinegar and beat one last time.
Heat a pan with a little vegetable oil. Pour 3/4 cup of the batter into the pan and wait until bubbles form on the surface and the surface is almost solidified. Flip and cook for another minute (about 3 minutes total).
Spread the hazelnut spread on half of each pancake and fold it in half.
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