Pancakes with spinach, bananas, coconut and almond flour

Prepare the necessary ingredients.

Fresh spinach can be replaced with frozen spinach. Spinach must be defrosted beforehand.

Take eggs of small size.

Buy well ripe bananas. They are much more flavorful and sweeter.

Use milk of any fat content.

Instead of butter for frying you can use a little vegetable oil.

In a deep bowl, sift the wheat flour, sprinkle in the almond flour and baking powder, and stir.

Place the spinach and mint leaves in a colander and rinse well. Shake several times to drain any excess liquid.

Place the spinach and mint leaves into the bowl of a blender.

Peel the bananas (weigh 200g of peeled bananas). Cut the bananas into circles and add them to the spinach.

Mix in the eggs.

Add the sugar. Pour in your milk.

Then puree until a smooth and homogeneous texture is achieved.

Pour the contents of the blender into a large bowl, pour in the coconut and stir.

Add the flour mixture with the baking powder, mix. The batter is not too thick, but also not liquid.

Put the pan on medium heat and grease with butter. Stir the batter and scoop out with a ladle, pour into the center of the hot pan and spread in a circular motion along the bottom. I made pancakes with a diameter of 12 cm. Fry on medium heat for 2 to 3 minutes, until puffballs form on the surface.

Turn over and fry on the other side until golden brown.

Transfer the fried pancake to a board or plate.

Fry the remaining pancakes in the same manner.

I ended up with 13 pancakes.

If desired, the pancakes can be topped with a simple sweet sauce made from available ingredients.

For the sauce, combine in a deep bowl yogurt without additives (I used thick homemade yogurt) and honey. Stir until smooth.

Serve banana and spinach pankakes with yogurt sauce and berries or with sour cream or any sweet toppings.

Enjoy your tea!