In a medium sized bowl mash the banana until it is smooth and lump free.

Add the yogurt and vanilla extract/ paste to the mashed banana and stir to combine.

Add the Kodiak mixture and mix until smooth.

Separate the egg, placing the yolk in with the mashed banana mixture and the egg white into a clean bowl.

Mix the egg yolk into the banana mixture and add a couple of tablespoons of water to create a spoonable pancake batter.

Fold in the blueberries.

Whisk the egg white until it is light and fluffy and holds its shape.

Gently fold the egg white into the pancake mixture - this helps create a light and fluffy pancake.

Heat a non-stick skillet over a medium heat and use a few sprays of calorie controlled cooking oil to ensure that your pancakes don't stick to the pan.

This amount of mixture will make approx 6 pancakes - I use around 1.5 tablespoons of mixture per pancake.

Cook the pancakes for a few minutes until the undersides have turned golden brown. Flip the pancakes and cook on the other side until firm.

Serve warm with some chopped berries and (low point) syrup.

Enjoy and remember to track!