Add eggs, banana, ginger, cinnamon, nutmeg, orange zest, coconut oil and vanilla to a blender. Process for 15-20 seconds, until smooth and fluffy. If you don't have a blender, you could use a food processor or an electric whisk (if using the whisk, you might need to mash the banana with a fork first).

Then add coconut flour, and almond meal and sift through the baking powder. Whiz up a few times until well incorporated and smooth.

Heat a large frying pan (I used a ceramic, non-stick frying pan) over medium-high heat. Melt and spread 1/2 teaspoon of coconut oil, then bring the heat to medium.

For each pancake, use 1/4 cup of mixture. Pour the mixture gently into the frying pan, I managed to fit three pancakes at a time but you might do smaller or larger batches depending on the size of your pan and pancakes, you can always make them into pikelets. Place about 4 raisins on top of each pancake, pressing down slightly to let them sink into the batter. I first added 5-6 raisins but once they were cooked, I thought it should be less.

Set aside cooked pancakes while you continue with the rest of the mixture. I like to heat the oven to warm and keep the cooked pancakes in an oven-proof dish so they don't get cold. Serve with maple syrup and some extra butter or coconut yoghurt or ice cream. I also like a few orange slices on the side.