Melissa Hemsley’s Perfect Banana Pancakes

Although made with bananas, these pancakes don’t taste strongly of them. Banana is used to give substance and a natural sweetness, while the quinoa flakes and egg not only add protein but also help bind the mixture. I make these about 1cm thick and very rustically shaped, but if you’ve got a pancake ring, whip it out to make a pretty stack.

If you want to double the recipe (especially if you have bananas that need using up), any extra pancakes will keep in the fridge for a few days, or you can freeze them. Pop them in the oven or fry in a pan to reheat.

Topping options

• 100g mixed berries, a spoonful of natural yoghurt, crushed pistachios and a drizzle of maple syrup

• 2 apples, grated, a sprinkling of cinnamon and a spoonful of toasted flaked almonds

• Recipe extracted with permission from Eat Happy: 30-Minute Feel Good Food by Melissa Hemsley, published by Ebury Press, Hardback, $55.