Pancakes always sound like a good idea the night before, then come morning, they sound like a bit of a hassle. I load everything besides the baking powder in my blender the evening before, store it in the fridge, whiz it up in the morning, and cook them.

These are full of fiber, gluten free, and if you can’t do eggs, they can go without. I am going to keep the recipe simple, but know it can take add-ins of nuts, seeds, more spices etc. Do not expect light, fluffy, diner-style pancakes, these are their much quicker, low-maintenance, hippie sister. If you like them sweeter, add a splash of maple to the batter.

You may need more milk depending on the ripeness of your banana, so if the batter looks thick, blend in another splash.