In a mixing bowl, mash banana with fork and whisk in the oil and lemon juice. Add the flour and baking soda. Stir while gradually adding milk.
Heat oil in a frying pan over medium heat. Drop a couple of tablespoons of the batter onto the pan and swirl so it spreads across the surface. When bubbles pop, flip the pancake over. Cook for a another couple of minutes. Repeat with the remaining batter. Serve warm with raspberry jam and toppings of your choice. Enjoy.