Banana and spinach pancakes

Crack the eggs into a blender, add the bananas, milk, spinach, and mint and blend until well combined.

Add the dry ingredients, blend until completely smooth, then pour into a jug and leave the batter to rest for a few minutes.

Heat a little oil in non-stick frying pan on medium-high heat. Whisk the batter then ladle about 1/4 cup for each pancake into the pan (you should be able to cook about 4 pancakes at a time). Fry for about 1½ minutes or until small bubbles appear on the surface and the bases are golden. Carefully flip each pancake with a spatula and fry the other side for a further minute or until golden. Put the cooked pancakes on a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first batch).

Serve with a little maple syrup, some berries and passion fruit pulp and a little chopped seeds.