Prepare the pan. Heat a pancake pan over medium heat. Once the pan is heated, add a bit of olive oil so that it barely greases the pan (this is my best tool for oiling the pan). Making and baking the pancakes. Using a tablespoon, scoop the batter from the blender and place over the pan.. Drop 2 tablespoons of pancake batter for each pancake (for 3 inch pancakes) then quickly arrange a few blueberries on top. Cook until you see little bubbles on top and the edges are starting to dry. Step 7. Flip and cook for another 1-2 minutes until the pancakes are cooked through.

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Mix together well until a thick batter has formed. In to a non stick frying pan over medium - high heat add one knob of butter (or coconut oil), allow to melt (do not let the butter burn though!). Once melted add in one dessert spoonful of the mixture and flatten down a little. You want them to be about 1cm thick.. Directions. Mix the wet ingredients together in a bowl (mash the banana and egg together). In a separate bowl combine the dry ingredients (flour, baking soda, baking powder. Stir and let the mixture rest for 2 minutes. Now combine both wet and dry ingredients.