INGREDIENTS
2 eggs
50g of sugar
50ml of seed oil
150ml of milk
210g of plain flour
12g of baking powder for desserts
Vanilla extract
210g of Greek yoghurt
20g of sugar
20g of chocolate chips
Melted chocolate Crushed
hazelnuts

METHOD
1. In a bowl mix eggs with sugar. Once the sugar has melted, add and incorporate the seed oil and milk. Then add the flour, the baking powder for desserts, the vanilla extract and continue to mix with the whisk until the mixture is united and creamy.
2. Heat the non-stick pan and pour 1-2 tablespoons of dough. Cook over low heat for a few minutes on each side. When ready, set the pancakes aside.
3. In a bowl, mix the Greek yogurt well with the sugar and chocolate chips.
4. Pour the cream between two pancakes and leave the ice creams in the freezer for at least 2 hours.
5. After the time has elapsed, cover one side of the ice creams with melted chocolate and chopped hazelnuts.