Break the eggs one at a time into a large mixing bowl.

Peel and break the bananas into chunks, tossing in with the eggs.

Pour in the eggs and vanilla and use an immersion blender to blend until smooth.

Add the flours, chia seeds, the baking powder and spices and blend again.

Finally pour in the melted butter, making sure to keep blending / whisking all the while so it doesn’t get a chance to curdle the eggs (although that is unlikely – unless your butter is piping hot). Blend or whisk until smooth.

Allow the batter to rest for 15 minutes (or overnight) so that the batter thickens slightly and produces thicker more fluffy pancakes.

Pre-heat a large flat bottomed frying pan or cast iron skillet on a low heat for at least 10 minutes.

Once your pancake batter is ready for cooking then turn the heat of the pan up to low-medium heat and brush with a little melted butter.

Cook the pancakes in batches. For most frying pans you can get away with cooking 4 at a time. You need about 2 tablespoons batter per pancake. Use a small ladle or a ¼ cup measuring cup to achieve the right amount.

Cook the pancakes for 2 minutes on the first side until golden brown on the underneath. Use a pancake flipper / spatula to turn each pancake over. Use your pancake flipper to flatten the pancake down when you turn it over. The second side often only takes 1 ½ - 2 minutes to reach a golden brown.