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Put the matcha powder, spinach and milk into a blender and whizz up until smooth. Pour it into a bowl with the rest of the pancake ingredients and whisk until the mixture is lump-free.
Melt a small knob of butter in a large non-stick pan then start frying the pancakes making each one from approx. 2 tbsp batter. Cook them for 2-3 mins then flip over and cook for another minute on the reverse. You will need to do this in 3 or 4 batches depending on the size of your frying pan.
Serve the pancakes stacked up with plenty of green fruit and a drizzle of warm lime curd or marmalade if you like.