These banana pancakes are so so easy, quick and utterly delicious. They are perfect for a weekend breakfast or brunch when you want something tasty in a flash (because you have the weekend to enjoy- sun, surf, movin’ that body of yours!).
I enjoy these with a few slices of chopped up banana and blueberries- although they would be delicious with:
// Maple syrup/ rice malt syrup and banana slices
// Caramel sauce and raspberries
// Strawberry ‘jam’ with toasted coconut flakes
Either way you serve up your pancake stack, these are guaranteed to be yummy.
1/2 cup buckwheat flour
1/2 cup almond milk
1 small banana, mashed
1 tablespoon melted coconut oil
1 tablespoon almond butter (optional)
Combine all of the ingredients into a bowl and whisk into a smooth batter. Heat a frying pan over medium heat with 1 tablespoon of coconut oil (melted or solid). Using an egg ring spoon 2 heaped tablespoons of the batter into the egg ring, removing carefully. Heat until bubbles start to surface (around 2-3 minutes). Flip and cook the other side for a few minutes (until your liking). Keep warm under a tea towel or aluminium foil while you make the other pancakes. Makes around 4 pancakes.