Banana Pancakes with Blueberries & Maple Syrup

• 200g self-raising flour
• 1 teaspoon baking powder
• Egg replacer (equivalent of one egg)
• 300ml soya milk
• ripe banana, mashed
• 15g Flora Freedom, melted
• 150g pack blueberries
• Sunflower oil
• Maple syrup, to serve

1. 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 egg replacer and milk to make a thick smooth batter.

2. Beat in the mashed banana and melted Flora Freedom then gently stir in half the blueberries.

3. 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.

4. 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.

5. Transfer onto a plate and cover to keep warm whilst you repeat using the remaining batter. 6. Serve warm with maple syrup and the rest of the blueberries.