01
Preheat the oven to 180°C, fan 160°C gas 4. Line 2 large baking sheets with baking paper and pop them in the oven while you prepare your batter.
02
Mash the bananas well with a fork, transfer to a large bowl and whisk in the eggs, vanilla and a large pinch of salt. Mix in the ground almonds to make a smooth batter (or blend it all in a blender or food processor).
03
Remove the trays from the oven; carefully grease the baking paper with a little butter.
04
Spoon 2 tablespoons of the mixture for each pancake onto the tray. Use the back of a spoon to smooth out the top and spread it slightly to make them about 7cm in diameter (you may need to do this in batches).
05
Sprinkle with a little cinnamon and top with the flaked almonds; bake for 10 minutes.
06
Mix a few drops of the vanilla extract into the yogurt with the honey, if using.
07
Serve the pancakes topped with a dollop of yogurt and a handful of berries and almonds.
