Simply combine half of the banana and half of the pecans with the hemp seeds, coconut cream, nut butter, pinch of salt, vanilla bean, shredded coconut, cinnamon and a pinch of salt. Use the back of a fork to mash everything together well into a thick paste.
Heat the coconut oil in a fry pan over medium heat and add your mixture, scrambling until golden brown and charred on the outsides and warmed throughout. Use a spatula or wooden spoon to separate it slightly if it cooks like a pancake.
Serve warm topped with the coconut yogurt, some extra hemp seeds and remaining pecans and sliced banana, enjoy!
Simply multiply the ingredients to make extra for the week ahead, or to serve the whole family.