Makes: 4
What you need:

• 1/2 cup mashed banana
• 1 cup water
• 2 cups buckwheat flour
• 1/2 teaspoon baking powder
• 1/2 cup almond milk
• 1 teaspoon vanilla essence
• 1 cup blueberries
• 2 tablespoons olive oil, for frying
• Maple syrup and extra blueberries, to serve

What to do:

1. Place banana in a medium bowl. Gradually add water, whisking with a fork until combined into a milky consistency.
2. Add flour, baking powder and vanilla essence to banana mixture. Stir until combined. Gradually whisk in milk, adding in until mixture is smooth and slightly runny.
3. Ask an adult to help you heat a quarter of the oil in a frying pan over a medium-high heat. Pour one cup of mixture into pan. Swirl to evenly coat base. Cook for 1-2 minutes, or until bubbles begin to appear on surface. Top with a quarter of a cup of the blueberries, then ask an adult to help you flip the pancake with a metal spatula.
4. Cook for a further 1-2 minutes, or until lightly golden. Remove. Cover to keep warm. Repeat with remaining oil, pancake mixture and blueberries to make three more pancakes. Serve pancakes with maple syrup and extra blueberries.

Tip: Buckwheat flour is available in the health food aisle of large supermarkets. If you're not allergic to wheat, you can also use regular wholemeal flour.