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.