Method:

1. For the pancake batter, place all the ingredients except the golden syrup, hazelnuts and extra banana, in a blender. Add a pinch of salt and whiz until smooth. Fild through the chopped chocolate. 
2. Heat a large non-stick frypan over medium-low heat. Working in batches, brush the pan with melted butter, then add about ¼ cup batter for each pancake.
3. Cook for 2 minutes or until small bubbles form on the surface, then flip and cook for a further minute. Remove from the pan and keep warm. Repeat with remaining pancake batter.
4. Serve pancakes warm with golden syrup, hazelnuts and extra sliced banana.