Place, the coconut flour, tapioca starch, eggs, banana, spinach, vanilla extra and pink salt in the blender.
Puree the ingredients into a smooth batter. The batter should be thick and lump free.
Melt some coconut oil on a crepe pan on medium heat.
Ladle some of the batter onto the pan in a small circle. Then allow the first side of the pancake to cook through. It should be firm with a dark/golden hue coming through the green hue.
Flip the pancake over and cook the over side.
Repeat the last 2 steps using the rest of the batter.
Once done, decorate with fruit and drizzle with ginger syrup.
Notes
The texture of these spinach pancakes are more like a pancake/fritter if I'm honest but equally as tasty.
You can crack up the protein power by using eggs whites alone and omitting the yolk.
If you want to try your hand at vegan spinach pancakes simply use 4 bananas in place of the eggs.
Can use any leafy green .i.e kale etc... to make these pancakes.