Banana & spinach pancakes
makes about 15 | prep & cooking 25 mins
4 free-range eggs 2 ripe bananas, peeled 125ml ( 12⁄ cup) plant-based milk of choice 25g baby spinach or frozen spinach, slightly thawed 15 fresh mint leaves (optional) 50g ( 12⁄ cup) almond meal 60g ( 12⁄ cup) buckwheat flour 40g ( 12⁄ cup) desiccated unsweetened coconut 1 tsp 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 Seeds of choice, finely chopped, to serve
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. 2 Heat a little coconut oil or butter in a 20cm non-stick frying pan over medium-high heat. Whisk the batter, then ladle 14⁄ cup for each pancake into the pan (you should be able to cook about 4 pancakes at a time). Fry for about 11 ⁄ 2 minutes or until small bubbles appear on the surface and the bases are golden. 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). 4 Serve topped with a dollop of yoghurt, a drizzle of maple syrup, some berries and passionfruit pulp, and a sprinkling of chopped seeds.