Banana Pancakes with Blueberries & Maple Syrup

• Mix together the flour and baking powder in a large bowl. Make a well in the center of the dry ingredients and whisk in the milk to make a thick smooth batter.
• Beat in the mashed banana and melted dairy-free butter 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 3 inches across. Make three or four pancakes at a time.
• Cook for about 3 minutes over 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 while you repeat using the remaining batter.
• Serve warm with maple syrup and the rest of the blueberries.

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