In a bowl, mash the bananas well until smooth.

Add the soy milk, plant based cream, 2 teaspoon of oil and vanilla paste and mix well. These are your wet ingredients.

In a large bowl, sift the flour and 1 tablespoon of caster sugar. These are your dry ingredients.

Slowly add the wet ingredients to the dry ingredients.

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.

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 strawberry compote (instructions below).

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

Gently raise the temperature to a medium heat and cook for 10 minutes, stirring occasionally.

During this time the strawberries 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.