Mash the bananas: In a large mixing bowl, mash the bananas with a fork until they resemble a thick, lumpy puree. You want a few small chunks remaining — they'll melt into the batter as the pancakes cook, creating pockets of natural sweetness.

Combine the wet ingredients: Crack the eggs into the bowl and whisk vigorously until the mixture turns a pale yellow and looks slightly frothy, about 30 seconds. Add the almond milk, almond butter, and vanilla extract, then whisk again until everything is fully combined and the batter looks smooth and glossy.

Mix the dry ingredients: In a separate small bowl, stir together the plain flour, ground flaxseed, baking powder, bicarbonate of soda, and salt. The flaxseed will give the mixture a speckled, beige appearance — that's exactly what you want.

Combine wet and dry: Pour the dry ingredients into the wet mixture and fold gently with a spatula until just combined. Stop as soon as you no longer see streaks of flour — the batter should look thick, slightly lumpy, and have a matte finish. Overmixing will make the pancakes tough.

Rest the batter: Let the batter sit for 5 minutes. During this time, the flaxseed will absorb some of the liquid and the batter will thicken noticeably. You'll see small bubbles forming on the surface as the baking powder activates.

Heat the pan: Place a non-stick frying pan over medium heat and add half the coconut oil or butter. When the oil shimmers and a drop of water sizzles on contact, the pan is ready. If the oil smokes, lower the heat immediately.

Cook the pancakes: Pour about 60ml of batter (roughly 3 tablespoons) onto the pan for each pancake. Cook until the edges look set and small bubbles appear on the surface, about 2–3 minutes. The underside should be golden brown. Flip carefully with a spatula and cook for another 1–2 minutes, until the second side is also golden and the pancake feels springy to the touch.

Keep warm while cooking: Transfer cooked pancakes to a wire cooling rack set over a baking tray and place in a low oven (about 100°C) to keep warm while you cook the remaining batter. Repeat with the remaining oil and batter.