Cinnamon Pancakes with Banana and Whipped Cream

Mix together the flour, sugar and baking powder, make a well in the middle, slowly add the egg and milk while whisking continuously to ensure you have lump-free batter. Set aside to rest.
Heat a little oil in a non-stick frying pan, and ladle in 30ml batter, and spread evenly across the pan. Fry until lightly golden on the bottom for approximately 1 minute. Flip your pancake over and fry for a further minute.
Set aside and continue this process until you have made all your pancakes.
Whip the cream until it forms stiff peaks; fold in the vanilla essence and Hinds Spices Cinnamon. Set aside.
Add a dollop of whipped cream onto the middle of each pancake, evenly scatter slices of banana and roll up.