Crack the eggs into a blender, add the bananas, milk, spinach, and mint (if using), and blend until well combined.
Add the dry ingredients, blend until completely smooth, then pour into a jug and leave the batter to rest for a few minutes.
Heat a little oil in a non-stick frying pan on a medium-high heat. Whisk the batter, then ladle 1⁄4 cup for each pancake into the pan (you should be able to cook about 4 pancakes at a time). Fry for about 11⁄2 minutes or until small bubbles appear on the surface and the bases are golden. Carefully flip each pancake with a spatula and fry the other side for a further minute or until golden. Transfer the cooked pancakes to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first batch).
Serve topped with a dollop of yogurt, a drizzle of maple syrup, some berries, and a sprinkling of chopped nuts or seeds.