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.
Fold in the remaining pumpkin seeds (but don’t blitz now).
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.
Transfer the pankaces to a plate and repeat the above with the remaining batter.
Serve at room temperature.