• 2 ripe bananas, smashed
  • 2 free-range eggs
  • 100g ground almonds
  • 1 tbsp ground flaxseed
  • ½ teaspoon gluten-free baking powder
  • 1 tsp ground cinnamon
  • 125g blueberries

Combine smashed banana and eggs, then add almond meal, flaxseed, baking powder and cinnamon. Fold in blueberries and leave to rest for five minutes.
Heat a pan over a low heat and add a little olive oil. Spoon pancake batter into rounds in the pan and flatten with the back of a spoon. Cook over a low heat – don’t rush! Flip over and finish cooking. Serve with maple syrup.