In a flat-bottom bowl, mix the egg, almond milk, cinnamon and 1 tbsp maple syrup well until combined.

Soak the crumpets in the mixture for a minute or two – turning occasionally so they really soak up as much of the eggy-goodness as possible. You might want to ‘squidge’ them a bit to make sure they soak it all up.

Heat the coconut oil in a frying pan and once hot, add the crumpets, flat side. Cook for a minute or so until the bottom is golden brown. Spoon a little of the leftover eggy mixture on top and turn, cooking for another minute on the other side.

Remove from the pan, slice up the banana and add half to each crumpet. Drizzle with the remaining maple syrup and, if you like, add a little extra cinnamon on top. Enjoy!