Serves: 4
Prep: 15 mins
Cook: 50 mins


Nutrition per serving:

398 kcal
4g Fats
86g Carbs 7g Protein
14g Fiber


   What you need :     

  • 1 ¾ cups (435ml) almond milk

  • 1 egg

  • 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

  What do you need to do :     

  • Place the milk, egg, banana and spinach into a blender and blitz until smooth.

  • 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.

  • 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.

  • Divide the pancakes among the serving plates (4 per serving). Top with yogurt and fruit to serve