Beat eggs and dextrose together in a large bowl until thick.
Add buttermilk and beat for 1 minute.
Sift flour, soda and salt together and add to egg mixture. Beat on low speed to form a smooth batter.
Stir through mashed banana, then add blueberries and stir gently until just mixed through. If you are using frozen blueberries, do not stir too much at this stage or you will end up with purple pancakes!
Heat a non-stick frypan to moderate heat and add a knob of butter. Place spoonfuls of batter into pan. When bubbles appear on the surface, turn pancake over and cook other side.
Place 1 tablespoon of white vinegar in a 1 cup measuring jug and make up to 1 cup with full cream milk. Let it sit for 5 mins then use in recipe.
SERVING SUGGESTION: Serve with whipped cream and a drizzle of Rice Malt Syrup.