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Add 200g of frozen or fresh blueberries into a pan with 2 tablespoons of maple syrup. Bring to the boil over a medium heat, making sure to stir often. Simmer gently and remove from the heat once berries begin to burst.
To a bowl, add 150g of spelt flour, 1 teaspoon of baking powder and ¾ teaspoon of bicarbonate of soda. Mix together and make a well in the centre.
Get a seperate bowl and add 1 large beaten egg, 150ml of milk, 1 teaspoon of vanilla extract and 2 mashed bananas. Once combined, pour this wet mixture into the dry ingredients and mix to form a batter. Then, stir in the remaining 100g of blueberries.
Heat a large frying pan over a medium heat and brush the surface with oil. Once the pan is hot, add your pancake mix, forming 6 pancakes in total. Make sure they have enough room to cook and spread slightly.
Cook for a couple of minutes or until bubbles appear on the surface. Flip over and cook for a further minute or so. Repeat the process to make 12 pancakes in total.
Serve the pancakes warm and in stacks and pour some of the blueberry compote on top. Add extra banana slices, if you’d like.
Freezing and defrosting guidelines: freeze the pancakes only – cook according to the recipe and then allow to cool completely before freezing. Layer the cooked pancakes in greaseproof paper and wrap well. Freeze for up to 3 months.
