Banana almond pancakes

A brilliant use for that one over-ripe banana in the bowl that everyone keeps avoiding. Tender, fluffy, sweet and wholesome. Feeds 2.

• 150g plain flour
• 60g ground almonds
• 40g soft brown sugar
• 1 tsp baking powder
• Pinch of salt
• 1 egg
• 2 heaped tbsp almond butter
• 200ml milk
• 1 tsp vanilla extract
• 1 big brown banana, roughly mashed
• 2 tbsp veg oil

1. In a big bowl, mix together the flour, ground almonds, sugar, baking powder and salt
2. In another bowl, whisk together the egg, milk, almond butter and vanilla. Then stir in the mashed banana
3. Make a well in the centre of the dry ingredients and scrape in the egg mixture
4. Combine as briefly as possible with a whisk or a spoon – don’t over-beat, or the pancakes will be stiff and chewy when you’re aiming for light and fluffy
5. Heat the veg oil in a large non-stick frying pan over a medium heat
6. Blob heaped spoonfuls of the mixture separately into the hot oil to make small individual pancakes
7. Cook for 2-3 mins a side until golden brown on the outside and just cooked through

Serve with a pile of blueberries, or crispy streaky bacon. Or both. They’re sweet enough to not need syrup though.