Mary McCartney served up delicious blueberry pancakes with bananas and cider vinegar on Lorraine.

The ingredients are: 1 tablespoon olive oil, for greasing the baking sheet.

For the batter: 2 medium-sized ripe bananas, peeled, 750 ml unsweetened plant-based milk, 3 tablespoons apple cider vinegar, 2 tablespoons olive oil, 2 tablespoons vanilla extract, 360 g plain (all-purpose) flour, 4 teaspoons baking powder, 1 teaspoon sea salt and 1 tablespoon ground cinnamon.

For the topping: 150 g fresh blueberries and 2 tablespoons coconut sugar (or soft brown sugar).

To serve: maple syrup, handful of fresh berries and plant-based whipped spray cream (optional).

See recipes by Mary in her book titled: Food: Vegetarian Home Cooking available from Amazon now.