Put all the ingredients except for the coconut oil into a bowl and blend together with a hand stick blender.

Melt the coconut oil on a gentle heat and put into a separate bowl.

Heat your pancake or frying pan over a medium heat and take a square of kitchen roll, dab it into the oil and then wipe your pancake or frying pan with the oil.

Once the oil is hot, take ¾ ladle of the pancake mixture and pour into the pancake pan.

Cook until golden brown on the underside (approx. 1 minute), then flip over and cook until golden brown on the other side (about 30 seconds).

Once you’ve cooked all 6 pancakes, stack them back on top of each other in a set of 3 to warm through in the hot pan and flip over to warm the other side.

Serve warm with a drizzle of agave nectar, sliced bananas, toasted coconut chips and chocolate shavings on top.