Makes 4 large American style pancakes
100g self raising flour
1/2 tsp baking powder
1 tbsp caster sugar
100ml plant based milk
A little oil for frying
200g frozen blueberries
1 tsp caster sugar
1/8 tsp ground cardamom
Squeeze of lemon
Make the compote first. Put the blueberries, sugar, cardamom and lemon in a small saucepan and bring to the boil until thick but the blueberries still hold their shape.
For the pancakes, in a bowl, mix together the flour, baking powder and sugar. Add in the egg and milk and whisk to combine, leaving the mixture very slightly lumpy (this makes for fluffier pancakes).
Heat a frying pan with a little oil. Spoon in the pancake batter. Slice the banana, and add a few slices to the top of each cooking pancake. Once the pancakes start to bubble on top, carefully flip the pancakes so that the bananas are face down in the pan.
Once cooked, serve warm with the compote.