Prepare the Batter: In a food processor, combine flour, sea salt, baking powder, bicarbonate of soda, sugar, and vanilla seeds.

Pulse briefly to blend.

Add the egg yolks, melted butter, buttermilk, and milk, and process to a smooth batter, scraping down the sides as needed.

In a separate bowl, whisk the egg whites until soft peaks form, then fold gently into the batter.

Cook the Pancakes: Heat a heavy-bottomed frying pan over medium heat and lightly oil it.

Using a small ladle, pour batter into the pan to make pancakes about 10cm in diameter.

Cook each pancake for about 1 minute, until bubbles form and the top sets.

Flip and cook the other side until lightly browned.

Transfer cooked pancakes to a wire rack with a tea towel and keep warm in a low oven.

Repeat with remaining batter.

Make the Sticky Banana & Brazil Nut Topping: Place the sugar in a bowl and toss with the chopped Brazil nuts and banana slices.

Heat a pan over medium heat and add the sugar-coated bananas and nuts.

Allow the sugar to melt and caramelize, stirring occasionally until the bananas and nuts are golden brown.

Remove from heat and stir in the maple syrup.

Serve: Arrange the pancakes on a serving plate, spoon over the caramelized banana and nut mixture, and drizzle with additional maple syrup.

Add a dollop of natural yogurt or crème fraîche on the side if desired.