1. Make your basic pancake mix by placing the flour in a large mixing bowl. Create a well in the centre and add the whisked eggs. Gently mix. Add the milk, kombucha and vanilla essence. Mix well. Separate the batter into three mixing bowls.

2. Make the savoury matcha pancakes by combining spinach leaves and lime juice in a high power blender. Blend until spinach leaves are pureed and there are no chunks. Add the spinach blend to one of the pancake bowls. Mix well and stir through the matcha powder.

3. Make the turmeric-orange pancakes by adding orange juice and turmeric powder to the second batter bowl. Mix well.

4. Make the super blue pancakes by adding lemon juice and blue spirulina to the third pancake batter bowl. Mix well. Add more spirulina if you’d like a more vibrant colour.

5. Prepare the chocolate tahini sauce by combining all the sauce ingredients in a small mixing bowl. Mix well. Add boiling water until the desired consistency is reached. Set aside.

6. To cook, add coconut oil or butter to a non-stick pan and allow to melt over medium heat.

7. Spoon approximately 160ml of the pancake mix over the pan and leave to cook for 1-2 minutes or until it starts to bubble. Flip and cook the other side a further minute.

8. Repeat this process for the remaining pancake batter.

11. Serve the matcha pancakes with sliced avocado, lime and/or sprouts, the turmeric orange pancakes with the chocolate tahini sauce and the super blue pancakes with lemon juice and fresh blueberries.

Pancake recipes: antioxidant and probiotic packed kombucha pancakes are the perfect breakfast