Ingredients (Serves 4):
1 ¾ cups (435ml) almond milk
1 ripe banana, coarsely chopped
3 oz. (85g) spinach
2 cups (300g) self-rising flour
¼ cup (55g) coconut sugar
¼ tsp. baking soda
2 tbsp. coconut oil, melted
½ cup (140g) coconut yogurt, to serve
1 cup seasonal fruit, to serve
1. Place the milk, egg, banana and spinach into a blender and blitz until smooth.
2. Combine the flour, sugar and baking soda in a large bowl. Make a well in the centre, and add the smoothie mixture. Whisk until well combined and a smooth batter has formed. Cover and set aside for 30 minutes to rest.
3. Heat a large non-stick frying pan over medium-low heat and brush it with a little coconut oil. Pour ¼ cup (60ml) of the batter into the pan, and cook for 1-2 minutes or until bubbles appear on the surface. Then flip the pancake and cook for a further 1 minute on the other side, or until lightly coloured. Repeat this process with the remaining batter to make 16 pancakes.
4. Divide the pancakes among the serving plates (4 per serving). Top with yogurt and fruit to serve.