1

Put the flour, baking powder and a pinch of salt in a bowl and stir to combine.

2

Combine the egg and almond milk in a separate bowl, then stir into the dry ingredients until combined.

3

Put a large nonstick pan over a medium heat and mist with the cooking spray. Pour 4 spoonfuls of batter into the pan; each should be about 9cm in diameter. Cook for 1½ minutes until bubbles form on the surface, then flip and cook for a further 1½ minutes.

4

Transfer to a plate and repeat to make 12 pancakes. Mist a large nonstick pan with cooking spray and fry the bacon medallions for 2 minutes each side until golden.

5

Thinly slice the bananas. Stack 3 pancakes together per serving, alternating layers of banana and bacon between them, then drizzle ½ tablespoon maple syrup over each serving to serve.