Ingredients

• Ingredients 200g self-raising flour 1 tsp baking powder 300ml soya milk 1 ripe banana, mashed 15g Flora Freedom (or similar), melted 150g pack blueberries sunflower oil maple syrup, to serve

Preparation

• Method Mix together the flour and baking powder in a large bowl. Make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the mashed banana and melted dairy-free Flora then gently stir in half the blueberries. Heat a teaspoon of oil in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn over and cook for a further 2-3 minutes until golden. Transfer onto a plate and cover to keep warm whilst you repeat using the remaining batter. Serve warm with maple syrup and the rest of the blueberries.