Banana Blueberry Pancakes

1. Mash 200g (7.1 oz) of ripe bananas with a fork.
2. Rinse and drain 75g (2.6 oz) of blueberries, and cut them depending on size if necessary.
3. Mix 50g (1.8 oz) wholemeal spelt flour (Type 630), 1 tbsp ground almonds, a pinch of vanilla, and the mashed bananas in a bowl.
4. Carefully fold the blueberries into the batter.
5. Heat some coconut oil in a pan over medium heat.
6. Pour a small amount of batter into the pan for each pancake and cook until golden brown on both sides.