Add the milk and eggs to a blender first. Starting with the wet ingredients helps everything blend smoothly and prevents the flour from sticking to the bottom.

Add the bananas, whole wheat flour, vanilla sugar, salt, baking powder and cinnamon.

Blend for about 5–10 seconds until smooth. Do not over blend. The batter should be thick but pourable.

Preheat a frying pan or griddle over medium heat, then reduce to medium-low. Lightly grease the pan with butter or oil and wipe away any excess with a paper towel.

Pour the batter into the pan. Cook for about 2½–3 minutes on medium-low heat until bubbles appear on the surface, the edges look set and the bottom is golden brown.

Flip carefully and cook for another 2½–3 minutes until the other side is golden brown.

Serve warm with fresh fruit, maple syrup or, for extra protein, Greek yogurt.

The pancakes stay soft and fluffy for several hours and can also be stored in the fridge or freezer for later use.