SERVES: 12

METHOD

Step 1
Preheat oven to 100°C (80°C fan-forced) and line a baking tray with baking paper.

Step 2
Place potato in a small saucepan covered in water over a medium heat. Bring to the boil and cook for 10 minutes or until tender and soft. Drain and mash potato using a ricer or masher until smooth. Return mash to saucepan and place over a medium-low heat, stirring continuously to remove any excess moisture.

Step 3
Peel bananas, mash one and chop the other. Set each aside in separate bowls until required.

Step 4
Meanwhile for the pancakes, place the eggs in a large mixing bowl, beat until frothy using an electric mixer. Add the flour, cinnamon, sugar, mashed potato, buttermilk, melted butter, vanilla and mashed banana. Gently beat mixture until the flour has been incorporated and the batter has become smooth.

Step 5
Heat a non-stick frying pan over a medium heat and spray with oil.

Step 6
Using a 1/3 cup measure to ladle the batter into the centre of the pan. Cook for 2-3 minutes or until bubbles form on the surface and the batter is set. Using a spatula, carefully flip pancake and cook for 2 minutes or until golden brown and cooked through. Transfer pancakes to prepared baking tray covered in foil and place in preheated oven, to keep warm. Repeat process with the remaining batter.

Serve pancakes with chopped banana, blueberries and maple syrup or toppings of choice.

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