Healthy banana pancakes

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  Mix the banana, eggs and peanut butter in a small blender, and whizz until smooth.

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  Heat a spray of oil in a non-stick pan over a medium heat and drop spoonfuls of the batter into the pan.

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  Cook for a few minutes before flipping. These take longer to cook than a flour batter – and flip them confidently, as they won’t set on top like regular pancakes.

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  Fry on the other side until golden and set. Serve with chopped banana and a drizzle of maple syrup, if you like.