1. In a large mixing bowl, combine mashed up bananas, nut butter, lemon (or lime) juice and cinnamon. Since I used gluten-free flour, I added it in at the same time, but if you are using flour that contains gluten, it is best to add it in at the end.
2. Whisk in plant milk.
3. Finally, mix in flour, baking powder and baking soda. You may need to add another tablespoon of milk at this point to achieve the right (thick but spoonable) consistency.
4. Heat up a medium non-stick frying pan on the stove, but be careful not to get the pan too hot as the pancakes will burn before cooking in the middle.
5. Brush the pan with a bit (I found that ½ tsp is enough if you’re using a non-stick pan) of oil using a silicone brush.
6. Ladle scant ¼ cup of the pancake batter per pancake. Cook each pancake for about 2-3 minutes (until tiny bubbles appear on the surface and burst) on one side and then flip. Cook for 1 minute on the other side.
7. Keep the cooked pancakes in a stack in a warm oven while making the rest. Serve with caramelised bananas, maple syrup, chopped nuts and a dollop of vegan yoghurt if you wish.

CARAMELISED BANANAS

1. Brush or coat sliced bananas in maple syrup or stem ginger syrup (that’s what I used) and place on a warm pan.
2. Allow one side to caramelise on a gentle heat. Once golden brown, flip the slices to the other side and let them caramelise too.
3. Once caramelised, take the slices off the pan gently and set aside until the pancakes are cooked.