I adapted this pancake recipe from something Millie Mackintosh posted on Instagram. The original recipe was to mash up one banana with a fork in a bowl, add two egg whites and one whole egg and a tablespoon of cinnamon. To this, I add blueberries and some chia seeds to thicken up the batter, mix, and you’re ready to go.

It’s so quick and easy, and really good for when I’m craving something sweet (more often than I care to admit to..) Just add some coconut oil to a frying pan and spoon the mixture in to the size of American pancakes. You don’t have to use blueberries, I’ve tried strawberries before which were equally delicious. Make sure you don’t add too much fruit because the batter needs to be able to hold everything together – 100g is usually a good amount.

This morning, I topped it off with a couple of spoonfuls of yoghurt. However, apple compote/puree is also really nice as a topping! Apple compote is generally a great thing to have to add to porridge or yoghurt. Deliciously Ella contains a really simple recipe (p.19): peel 20 red apples and chop them into chunks, place in a large saucepan with a couple of centimetres of water and allow to cook for around 40 minutes, then add 3 tablespoons of maple syrup and some cinnamon. For puree, just throw everything into a blender. The only thing that puts me off this recipe is having to peel 20 apples.. definitely not my forte!

If you’re in a rush, this batter can also be used to make one large pancake/a sort of sweet omelette. Just pour it all into the pan at once and leave it for a few minutes before flipping. This saves you standing by the oven flipping pancakes for ten minutes… But it’s definitely much less pretty. And nothing beats cutting through a stack of pancakes (see below!)