These hearty banana and spinach pancakes could be made within 25 minutes and therefore are best served with yoghurt and berries.
Food Photography by?David Frenkiel
0:15?Prep | 0:25?Cook | Makes?15 | Easy
- 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, to serve
- Fresh passionfruit pulp, to serve
- Mixed seeds, finely chopped, to serve
- Step 1
Place the eggs, bananas, milk, spinach and mint, if using, in a very blender. Blend until well combined. Add some dry ingredients and blend until completely smooth. Pour to a jug by leaving chill out only a few minutes.
- Step 2
Heat slightly coconut oil or butter inside of a 20cm non-stick frying pan over medium-high heat. Whisk the batter, then ladle 1/4 cup for each and every pancake into your pan (you have to be competent to cook about 4 pancakes at this time). Fry for as much as 1 1/2 minutes or until small bubbles visible on the top additionally, the bases are golden.
- Step 3
Carefully flip each pancake using a spatula and fry the other side to get a further minute or until golden. Transfer the cooked pancakes to some plate and repeat along with the rest in the batter (you may want to reduce the heat slightly following your first batch).
- Step 4
Serve topped with a dollop of yoghurt, a drizzle of maple syrup, some berries and passionfruit pulp, including a sprinkling of chopped seeds.
Recipe by?David Frenkiel and Luise?Vindhal? from?the?Green Kitchen In your own home?cookbook / Taste.com.au