Instructions

1. Put the egg, banana, prunes, half of the pumpkin seeds and cinnamon into a blender. Process for a few seconds, then add enough almond/coconut milk to get a thick but spreadable batter.
2. Fold in the remaining pumpkin seeds (but don’t blitz now).
3. Lightly oil a pancake pan, then add dollops of the batter, using the bottom of the spoon to make them into circular shapes (alternatively use silicon pancake moulds). Cook for a couple of minutes, then flip them over and cook for another minute or so until golden.
4. Transfer the pankaces to a plate and repeat the above with the remaining batter.
5. Serve at room temperature.