Method
Put the flour, sugar and baking powder into a large mixing bowl, then add a pinch of salt and mix well to combine. Next, put the banana chunks and the egg into a food processor and blitz to a fairly smooth consistency (you can leave it chunkier if you prefer more texture). Pour the milk and 2 tbsp oil into the processor, and pulse again until everything has come together. Pour the banana mixture into the mixing bowl containing the dry ingredients and stir it all together gently, to make a batter. Lightly oil a shallow frying pan and place it over a medium heat. Let the pan get hot, then add the pancake batter; you can either make several small pancakes at a time, using tablespoons of the mixture, or use a ladle-full of batter to make larger pancakes, one at a time. Whatever the size of your pancakes, let them cook for up to a minute, then carefully lift up one edge and check that the underside has turned golden – if it has, flip the pancake over and cook the other side for a further minute or so (if not, allow to cook for a few moments longer). If you are making a big stack of pancakes, keep the cooked ones warm on a plate, covered with a tea-towel. Serve warm, with fresh fruit on the side