In a bowl, mash the bananas well until smooth.

Add the oat milk, 2 teaspoon of oil and lemon juice and mix well. These are your wet ingredients.

In a large bowl, sift the flour and spices.

Slowly add the wet ingredients to the flour and spices.

At first you will have a smooth paste but this will soon become a smooth batter.

Once the mix is fully combined and smooth, grease your pan with the remaining 1 teaspoon of sunflower oil.

Heat the pan on a medium heat until hot.

Scatter a few blueberries on to the pan directly then ladle the batter over the top until you have a circle shape.

Scatter a few more blueberries on top of the wet batter.

Cook for roughly 2 minutes until bubbles begin to appear on the surface of the pancake.

Using a spatula, carefully flip the pancake and cook for another 2 minutes.

Transfer to a warm plate while using up the rest of the batter.

Once you have cooked all of the batter, serve the pancakes warm with blueberry compote (instructions below).

Add the blueberries to a saucepan along with the lemon juice and sugar.

During this time the blueberries will burst and release their juices.

One you have a syrupy sauce, remove from the heat and leave to one side until ready to serve with the hot pancakes.