Alison Hammond's banana pancakes

Instructions

1. In a bowl, mash 3 of the bananas until smooth. Whisk in the beaten eggs, baking powder and peanut butter powder until well combined.
2. Mist a large nonstick frying pan with cooking spray and set over a medium-high heat. Add 4 ladlefuls of the batter to the pan and cook for 2-3 minutes, until the underside of the pancakes are firm and develop dark spots. Flip the pancakes and cook for a further 2 minutes until they're cooked through. Transfer to a plate and cover to keep warm.
3. Repeat with the remaining batter to make 12 pancakes.
4. Slice the remaining banana. Divide the pancakes between plates, top with the banana and blueberries, and sprinkle over the cinnamon.