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Mash the banana and the blueberries, then whisk the eggs in.
Add the flour and lemon zest and until combined.
Heat a tsp of butter in a frying pan and scoop around ⅛ of the mixture into the pan.
Cook for a minute or two until little holes form and you can easily slide a spatula underneath, then flip and cook for another couple of minutes on the other side until browned.