Step 1

In a big mixing bowl, add all your dry ingredients and mix around until well combined.

Step 2

In another mixing bowl, mash up ONE ripe banana until it's a lovely, fairly smooth puree. Add the milk and eggs and beat together with a fork until consistent.

Step 3

Chop your last two ripe bananas into half cm thick discs.

Step 4

Add your bowl of wet ingredients to your dry ingredients bowl and then add your melted butter.

Step 5

Whisk together until well mixed. It may still look a little lumpy, but that's totally fine! It should be nice and thick.

Step 6

In a saucepan, add 1 tbsp of oil and use either a brush or kitchen roll to spread it around. Turn this on at a low heat and wait until nice and hot.

Step 7

Scoop the batter into the saucepan (I used a 1/4 cup measuring cup). Immediately drop your slices of banana into the pancake batter - I managed about 5 slices per pancake.

Step 8

Allow to cook for around 2 minutes at a low heat until the underside is golden and the top side is looking less wet.

Step 9

Flip and cook for a further 1 and a half minutes. Repeat until you've used up all your batter.

Step 10

For your banana-infused maple syrup, simple simmer the maple syrup at a low heat with one chopped banana mixed in for 5-10 minutes.

Step 11

Serve up with your maple syrup once slightly cooled and enjoy!