Sift the flour into a large bowl, add the baking powder and mix together. Whisk in the hazelnut milk to create a smooth batter, about the consistency of thick cream.

Grate approx 1 tsp of zest from the orange and set aside. Peel the orange and cut into segments following the natural segment line of the orange.

Heat a frying pan and once hot add two sprays of the rapeseed oil. Add a quarter of the batter mix and cook over a low heat for 2-3 minutes and then flip over to cook on the other side. Remove the cooked pancake and keep warm and repeat the process with the remaining batter.

To serve, divide the orange segments between the four pancakes and roll up. Place two on each plate, drizzle over the chocolate sauce and sprinkle with the reserved orange zest and serve straight away

‍