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What to do
1. Put the pineapple, strawberry, maple syrup and lemon thyme in a bowl and gently stir to combine. Stand at room temperature for 20 minutes, stirring occasionally.
2. Peel the bananas and mash in a bowl until very smooth. Add the egg and whisk together until well combined.
3. Heat a large non-stick frying pan over medium heat and spray lightly with cooking spray. Drop 1 tablespoon measures of the banana mixture into the pan to form rounds (you should have enough mixture to make 20 pancakes so you will have to do this in batches). Cook for 4 minutes, then flip them over and cook for a further 1 minute or until golden and cooked through. Keep warm while you make the remaining pancakes.
4. Stack five warm pancakes on each plate, with the fruit salsa spooned in between and on top. Serve warm.
Recipe from Food For Life by Michelle Bridges, published by Macmillan Australia, RRP $39.99.