INSTRUCTIONS

Step 1

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

Step 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. ​

Step 3

Heat a large non-stick frying pan over medium-low heat and brush it with a little coconut oil. ​

Step 4

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. 

Step 5

Repeat this process with the remaining batter to make 16 pancakes. 

Step 6

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

You may add a cup of seasonal fruit for a more healthier meal.