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Buckwheat Banana Pancakes

Vegan I Gluten Free

Serves: 8-10 pancakes

Time: 20 minutes

1/2 cup buckwheat flour

1/4 cup almond meal

3 tbsp. tapioca powder

2 tbsp. chia seeds

2 tsp. cinnamon

2 bananas, mashed

1 cup nut milk

2 tbsp. coconut oil, melted

Toppings: fruit, coconut shreds, dark chocolate, maple syrup, date glaze, nuts, etc.

Combine all the dry ingredients, buckwheat flour- cinnamon, and stir well.

Mash the bananas with a fork and add to the flour mixture. Stir in the nut milk of choice and coconut oil. Mix the batter until mostly smooth.

Heat a skillet greased with a little coconut oil over medium heat. Once hot, but not smoking, add your desired amount of batter to make big or small pancakes. Cook for 1-3 minutes, until the edges begin to bubble and it releases from the pan. Using a spatula, flip and cook the other side until golden brown, another 1-3 minutes. Let cool and serve warm with your favorite toppings!

Tip: For perfect circle pancakes, use a cookie cutter or circle frame for cooking, inserting the batter inside the ring. It helps to grease the ring with a bit of coconut oil so it doesn't stick. However, when you flip the pancake, if it does stick inside the ring, simply use the back of a spoon to press the batter down the ring to the pan. This won't effect the shape or taste!

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