Banana & Almond Pancakes

MAKES 12 PANCAKES

1 very ripe, or overripe, banana

1 egg

½ tsp vanilla extract

100g / ¾ cup wholemeal self-raising (self-rising) flour (or use white)

¼ tsp sea salt

about 150ml / ⅔ cup full-fat milk (or almond milk)

50g / ⅔ cup flaked (slivered) almonds, plus extra to serve

butter, for frying

yoghurt, blueberries and honey (optional), to serve

Add the banana, egg and vanilla to a medium bowl and mash to break down the banana and combine the ingredients.

In a large, separate bowl, add the flour and salt. Make a well in the centre and add the egg/banana mixture and half the milk. Whisk from the centre, working your way to the edges and gradually incorporating the flour. Once everything is combined, add more milk until you have a thick, but sloppy consistency. Tip in the almonds and fold through to combine.

Rest the batter in the fridge for 20 minutes.

Add a knob of butter to a large, non-stick frying pan on a low heat. When very gently sizzling, add a generous dessertspoon of batter to the pan, and repeat so you have 2 or 3 pancakes on the go.

Cook gently for 2–4 minutes until the base is golden and little air bubbles have risen to the surface, then flip over and cook for another 1 minute or so. Transfer to a plate and repeat with the remaining batter.

Serve with yoghurt, blueberries, extra almonds and a small drizzle of honey, if you need it.