Banana pancake

Mash one ripe banana with two eggs until mostly smooth. Cook small spoonfuls in a lightly greased non-stick pan over medium-low heat for about 2 minutes per side; keep them small, as they are softer and harder to flip than flour-based pancakes.

Use a very ripe banana with a yellow skin covered in brown speckles. It mashes easily and is sweet enough that you often do not need to add sugar.

Use a good non-stick pan, wipe on a thin film of oil or butter, and cook over medium-low heat. Make small pancakes and wait until the edges look set before turning them gently with a thin spatula.

Yes. Cool them, refrigerate in a covered container and use within 3 days; reheat in a dry pan over low heat or in a toaster until hot. Freeze them in a single layer first, then stack with baking paper between them.

Try them with Greek yoghurt and berries, or add chopped nuts and a little cinnamon. For a savoury-sweet contrast, serve with crisp bacon or a spoonful of peanut butter.

For a vegan version, mix one tablespoon of ground flaxseed with three tablespoons of water per egg and leave it to thicken for 5 minutes. The pancakes will be more delicate, so make them small and turn them only when well set.

Banana and oats pancakes have more fibre: 4.8 g per 100 g, compared with 1.6 g in banana pancakes. Their oats also give them a heartier texture.