Place all ingredients in a blender and pulse to combine. Alternatively, mash the banana with a fork and then, using a whisk, incorporate the egg and milk. Add the rest of the ingredients and whisk gently until combined. Whichever way you to choose to prepare these, take care not to over work the mixture.

Heat a large frying pan over medium heat (or crêpe pan or flat griddle). There is no need to oil the pan if it is non-stick. Once hot, add dollops of the pancake batter - I use a quarter cup measure. Cook until bubbles appear across the surface of the pancake. The edges will also look set. Using a spatula, flip the pancakes over and continue to cook on the other side for about a minute. Serve hot.