Halloween Pancakes

Directions

1. In a large bowl, stir together 185g plain flour and 2½ teaspoons baking powder. Create a hollow in the center, add 1 egg and half of the 250ml milk, then whisk to combine. Pour in the remaining milk and whisk until smooth.
2. Scoop out a quarter of the batter into a separate bowl. Mix in 1 tablespoon cocoa powder until fully incorporated. Transfer this chocolate batter to a squeeze bottle.
3. Set a medium non-stick pan over medium heat. Lightly coat the surface with ½ teaspoon coconut oil, using a pastry brush or folded paper towel to spread it thinly and evenly with no visible droplets.
4. Squeeze a spider web pattern onto the hot pan using the cocoa batter. Once set, ladle plain batter over the web to cover it completely. Cook until bubbles form on top, then flip and cook the other side until golden, about 1 to 1½ minutes. Repeat with remaining batter, brushing oil between pancakes.
5. Put 1 banana, 80g spinach, 1 egg, 125ml milk, and 1 teaspoon vanilla extract into a blender. Blitz until smooth.
6. In a bowl, mix together 130g buckwheat flour, 1 teaspoon cinnamon, and 1 teaspoon baking powder. Mash the second banana and add it to the bowl along with the blended mixture. Stir gently until just combined.
7. Heat a large non-stick frying pan over medium heat. Coat the pan with 1 teaspoon coconut oil, using a brush or paper towel to spread it thinly and evenly with no oil drops.
8. Drop 2 tablespoons of batter per pancake into the pan. Cook until bubbles appear on the surface, then flip and cook the other side until golden, about 1 to 1½ minutes. Cook multiple at once if the pan is large. Repeat with remaining batter.
9. Press edible eyes randomly into the cooked pancakes. Serve with chia jam.
10. In a large bowl, whisk 185g plain flour and 2½ teaspoons baking powder. Make a well, add 1 egg and half of the 200ml milk, then whisk to combine. Add the remaining milk and whisk until smooth.
11. Heat a large non-stick frying pan over medium heat. Coat the pan with ½ teaspoon coconut oil, using a brush or paper towel to spread thinly and evenly.
12. Pour about a heaped tablespoon of batter per pancake into the pan. Cook until bubbles appear on the surface, then flip and cook the other side until golden, about 1 to 1½ minutes. Cook multiple at once if possible. Repeat with remaining batter.
13. In a small pan, heat 1 cup frozen raspberries until they break down and form a textured sauce.
14. Stack the pancakes on a plate. Insert a knife into the top of the stack. Pour the raspberry sauce around the knife, allowing it to drip down the sides.
15. Liberally grease the inside of Halloween-shaped cookie cutters with coconut oil, or use an oil spray.
16. In a large bowl, whisk 185g plain flour and 2½ teaspoons baking powder. Create a well, add 1 egg and half of the 250ml milk, then whisk to combine. Pour in the remaining milk and whisk until smooth.
17. Heat a large non-stick frying pan over medium heat. Coat the pan with ½ teaspoon coconut oil, using a brush or paper towel to spread thinly and evenly.
18. Place the greased cookie cutters on the pan. Spoon batter into each cutter, spreading to fill the shape. Cook until bubbles cover the surface, then gently remove the cutter with tongs. Flip and cook the other side until golden, about 1 to 1½ minutes. Repeat with remaining batter.