Blend the pancake batter

• Add the banana, spinach, eggs, cinnamon, oats and a spoonful of peanut butter to the blender.
• Blend until smooth and pourable; if the batter looks too watery, add a little more oats.

Make the peanut butter whip

• Mix the coconut yogurt with peanut butter until light and creamy.
• Set aside in the fridge until plating.

Cook the pancakes

• Melt the coconut oil in a pan over medium heat.
• Pour small rounds of batter into the pan.
• Cook until bubbles form and the edges set, then flip and cook the other side until golden.

Plate and serve

• Stack at least two pancakes on each plate.
• Add a side of sliced strawberries.
• Top with the peanut butter whip and serve immediately.