Sift flour, salt and baking powder into a bowl and then stir in the sugar.

In another bowl whisk together the mashed banana, yogurt, eggs and vanilla extract, then whisk in the milk.

Make a well in the centre of the flour and whisk in the wet ingredients followed by the melted butter.

Then mix in the blueberries.

Next heat up a small amount of oil to just coat a large non-stick frying pan.

Drop 1 tablespoon of batter into the pan for each pancake, there should be room for 3 at a time.

Fry on a medium heat until bubbles start to form on the surface and then turn over, takes about for 3-4 minutes in total. (I like to keep my pancakes warm on a plate enveloped in foil over a pan of simmering water).

Repeat with the rest of the mixture (makes 14).

Serve in stacks with maple or golden syrup and extra blueberries.