Instructions Preheat your grill to maximum. Lay the rashers of bacon on a baking tray lined with baking parchment. Slide under the hot grill. Cook for about 4 minutes on each side, or until done to your liking. I like my bacon crispy on the outside but still a little soft. Meanwhile using a fork, mash the bananas in a bowl into a rough puree. Crack in the eggs, spoon in 1 tablespoon peanut butter, sprinkle in the cinnamon, baking powder and a pinch of salt. Give everything a good stir. Pancake batter sorted. Melt the butter in a large non-stick frying pan over a low to medium heat. Once bubbling, spoon the batter into the pan to make 4-6 pancakes. Fry the pancakes without moving them for 3 minutes on the first side, or until the batter has set, then flip and fry the pancakes for a further minute on the second side.