Ingredients

• 4 free-range eggs
• 2 ripe bananas, peeled
• 125ml (1/2 cup) plant-based milk of choice
• 25g baby spinach or frozen spinach, slightly thawed
• 15 fresh mint leaves (optional)
• 50g (1/2 cup) almond meal
• 60g (1/2 cup) buckwheat flour
• 40g (1 ⁄2 cup) desiccated unsweetened coconut
• 1 teaspoon baking powder
• Pinch of sea salt
• Virgin coconut oil or butter, to fry
• Full-fat plain unsweetened yoghurt
• Pure maple syrup or honey (optional)
• Mixed berries of choice, to serve
• Fresh passionfruit pulp, to serve
• Mixed seeds, finely chopped, to serve

Method

• Step 1 Place the eggs, bananas, milk, spinach and mint, if using, in a blender. Blend until well combined. Add the dry ingredients and blend until completely smooth. Pour into a jug and leave to rest for a few minutes.
• Step 2 Heat a little coconut oil or butter in a 20cm non-stick frying pan over medium-high heat. Whisk the batter, then ladle 1/4 cup for each pancake into the pan (you should be able to cook about 4 pancakes at a time). Fry for about 1 1/2 minutes or until small bubbles appear on the surface and the bases are golden.
• Step 3 Carefully flip each pancake with a spatula and fry the other side for a further minute or until golden. Transfer the cooked pancakes to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first batch).
• Step 4 Serve topped with a dollop of yoghurt, a drizzle of maple syrup, some berries and passionfruit pulp, and a sprinkling of chopped seeds.