Spinach Pancakes

Ingredients
Preparation method
Place the banana, spinach, yogurt, coconut milk, and vanilla extract in a blender or food processor and blend for about 15 seconds, until you get a smooth mixture.
Add the flour, egg, baking soda, and salt to the mixture in the blender, then blend everything for about 10 seconds, until smooth. Let the batter rest in the bowl for 15 minutes at room temperature.
Put a little butter in a non-stick pan and heat it over medium heat. Pour a small ladle of the prepared batter and cook for 1–2 minutes or until bubbles form on the surface. Flip and cook for another 1 minute. Transfer the pancakes to a plate, keep them warm, and repeat with the remaining batter.
Serve the pancakes with agave syrup, pistachios, walnuts, or banana slices.