Put the banana, egg and Nutella into a beaker and whizz with a stick blender until thoroughly mixed (or use whatever blender you have), lifting the blender up and down to get extra air into the mixture.

Heat a drizzle of oil in a skillet or frying pan over a medium heat, tipping the pan to spread the oil.

Pour the batter onto the pan to form roughly 7cm diameter circle (best to start with a single one to test for correct pan temperature).

As the pancake cooks use a pancake flipper to check the underside and once the base has a tanned appearance flip and cook through the other side.

Repeat for all the pancakes, topping up the oil for each batch (you should be able to cook 4 at the same time).

Serve individually or in a stack topped with chocolate syrup and banana slices or any other topping or fruit of your choice. Ice cream makes it into a fabulous dessert.