2 ripe bananas, mashed, plus extra sliced banana to serve (optional)
200g blueberries + 2 tbsp maple syrup in a pan Bring the water to a boil over medium heat. Cook, stirring frequently, until the berries begin to burst. Take the pan off the heat and set it aside.
Combine the spelt flour, baking powder, and bicarbonate of soda in a mixing basin. Create a well in the middle.
In a separate bowl, whisk together the egg, milk, vanilla, and mashed banana. Pour into the first bowl's well and stir lightly to make a batter. In a separate bowl, combine the remaining 100g blueberries.
Preheat a large frying pan to medium-high heat. Brush the surface liberally with oil and drop tiny ladlefuls of batter onto it, spacing them out evenly. Cook for a few minutes, or until surface bubbles develop and the undersides are lightly browned. Cook for another minute or so on the other side.
Repeat to produce a total of 12 pancakes. Serve the hot pancakes in three-layer stacks with blueberry compote and more banana slices, if desired.