Gluten-free banana pancakes

In a mixing bowl, mash up the bananas with a fork until relatively smooth.

Add the eggs, baking soda, vanilla extract and almonds to the bowl and mix with an electric whisk until there are no banana lumps left.

If you're using Nutella for the topping, heat it in the microwave in 10 second bursts, until runny. (If you don't have a microwave, put some Nutella in a small bowl and place it over a pan or bowl of hot water.)

Heat a pan to medium-hot and add a little coconut oil. When the oil is hot, spoon a ladle full of mixture and cook for 2 minutes. Turn the pancake over and cook for a further 2 minutes.

Place the pancake on a plate, drizzle with a teaspoon of Nutella (optional) and add sliced strawberries.

Repeat with another ladle-full of mixture until you have a 3 to 4-high pancake stack. Serve or keep warm, and start start a new stack. Repeat until the batter is all used up.