1

To make berry syrup, microwave syrup in a medium microwave-safe bowl on High (100%) for 30 seconds. Add berries and toss to coat. Microwave on High (100%) for a further 1 minute, until berries have softened. Stir in ½ teaspoon lemon rind. Cover and set aside.

2

Mash bananas in a large bowl. Whisk in eggs and remaining lemon rind. Add baking powder and whisk until well combined.

3

Lightly spray a large non-stick frying pan with oil and heat over medium heat. Drop about 2 tablespoons of the banana mixture into hot pan for each pancake, leaving 5cm in between them to allow room for spreading. Cook for 1-2 minutes, until browned underneath. Turn pancakes and cook for a further 1 minute or until cooked through. Transfer to a plate and cover loosely with foil to keep warm. Repeat with the remaining banana mixture, lightly spraying pan with oil in between each batch.

4

Serve pancakes with the warm berry syrup. Sprinkle with lemon rind strips.