Scramble the eggs in a glass bowl

Break the banana into chunks in the bowl, add the baking powder, sweetener and salt and mash it together with a fork. The mix will be loose and runny - more like scrambled eggs than pancake mix, but don’t worry - they’ll cook nicely.

Stir the blueberries into the mixture

Heat a nonstick frying pan on medium heat.

Drop about 3 tablespoons of batter into one area of the pan. It should sizzle immediately — if not, turn up the heat slightly. Repeat with another two leaving at least an inch or two between pancakes.

Cook for about 1 minute until the bottoms look browned and golden when you lift a corner. The edges should also be starting to look set, but the centre will still be loose.

Using a flat metal spatula, lift around the edges of the pancake and then very gently and slowly flip it over. I find having a knife in the other hand to help a good idea. Press down on the flipped pancakes a bit to slightly squish the blueberries into the batter so they don’t fall out.

Cook for another minute or so until the other side is also golden-brown, about 1 minute more. You can flip the pancakes a few times if you need to in order to get them evenly browned.

Repeat steps 5-8 with the rest of the batter.