Halloween Pancakes

Directions

1. In a large bowl, gently whisk together 185g (1½ cups) plain flour and 2½ teaspoons baking powder. Create a well in the center, crack one egg into it, and pour in half of the 250ml (1 cup) milk. Whisk until combined, then add the remaining milk and continue whisking until smooth.
2. Transfer a quarter of the batter to a separate bowl. Add 1 tablespoon cocoa powder and whisk until fully combined. Pour this cocoa mixture into a squeeze bottle.
3. Heat a medium non-stick frying pan over medium heat. Coat the pan with ½ teaspoon coconut oil using a pastry brush or folded paper towel to ensure a thin, even layer with no visible droplets.
4. Squeeze the cocoa mixture into the pan to draw a web pattern. Once it sets slightly, spoon the plain batter over the web to cover it completely. Cook until bubbles appear on the surface, then flip and cook the other side until golden, about 1 to 1½ minutes. Repeat with remaining batter, brushing the pan with oil between pancakes.
5. Add one of the ripe bananas (peeled), 80g (2 cups) spinach, one egg, 125ml (½ cup) milk, and 1 teaspoon vanilla extract to a blender. Blitz until completely smooth.
6. In a mixing bowl, combine 130g (1 cup) buckwheat flour, 1 teaspoon baking powder, and 1 teaspoon cinnamon. Mash the remaining banana and add it to the dry ingredients along with the blended spinach mixture. Gently stir until just combined.
7. Heat a large non-stick frying pan over medium heat and coat it with 1 teaspoon coconut oil using a pastry brush or paper towel to create a thin, even layer.
8. Pour 2 tablespoons of the green batter into the pan per pancake. Cook until bubbles appear on the surface, then flip and cook the other side until golden, about 1 to 1½ minutes. If your pan is large, you can cook multiple pancakes at once. Repeat with remaining batter.
9. Randomly press edible eyes into the green pancakes, then serve with chia jam.
10. Prepare another plain batter: in a large bowl, whisk together 185g (1½ cups) plain flour and 2½ teaspoons baking powder. Make a well, add one egg and half of the 200ml (¾ cup + 1 tbsp) milk, whisk, then add the remaining milk and whisk until smooth.
11. Heat a large non-stick frying pan over medium heat and coat it with ½ teaspoon coconut oil, using a brush or paper towel to spread it thinly and evenly.
12. Drop a heaped tablespoon of batter into the pan per pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden, about 1 to 1½ minutes. Cook in batches if needed, repeating with remaining batter.
13. In a small pan, heat 1 cup frozen raspberries over medium heat, stirring occasionally, until they break down and reduce into a textured sauce.
14. Stack the plain pancakes on a plate. Insert a knife into the top pancake. Pour the raspberry sauce around the knife, allowing it to drip down the stack.
15. Liberally grease the insides of Halloween-shaped cookie cutters with coconut oil, or use an oil spray.
16. Make another plain batter: in a large bowl, whisk together 185g (1½ cups) plain flour and 2½ teaspoons baking powder. Create a well, add one egg and half of the 250ml (1 cup) milk, whisk, then add the remaining milk and whisk until smooth.
17. Heat a large non-stick frying pan over medium heat and coat it with ½ teaspoon coconut oil using a brush or paper towel to ensure an even, thin layer.
18. Place the greased cookie cutters onto the pan surface. Spoon batter into each cutter, spreading it to fill the shape. Cook until bubbles appear all over the surface. Using tongs, gently remove the cookie cutter, then flip the pancake and cook the other side until golden, about 1 to 1½ minutes. Repeat with remaining batter.