Banana buckwheat pancakes

Preheat the oven to its lowest setting.

Mash the banana in a bowl with a fork until smooth. Use a tbsp of the milk to help mash the banana if needed.

Add the buckwheat flour, baking powder and pinch of salt to a mixing bowl and stir to combine.

Whisk together the milk, egg and melted butter in a jug. Make a well in the middle of the flour mixture and slowly pour in the milk mixture, whisking as you go to combine. Keep whisking until you have a thick, smooth batter.

Heat a large non-stick frying pan over a medium-high heat. Add a knob of butter or drizzle of oil, swirl to coat the pan, then use a piece of kitchen paper to grease the bottom and remove any excess.

One the pan is hot, add a ladleful of batter and swirl into a circle. Depending on the size of your pan, you should be able to make two or three of these pancakes in one go.

Fry for 2-3 minutes, until bubbles start to form and the edges are coming away from the pan. Flip and cook for a further 1-2 minutes until golden.

Remove from the pan and keep warm in the oven while you cook the rest of the pancakes in batches.

Serve with berries, maple syrup or honey and Greek yogurt.