Buckwheat Banana Pancakes

Yield: 6-8 pancakes

Author: Andrea Livingston

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Banana Buckwheat Pancakes

If you have leftover, they can be stored in the refrigerator for up to 4 days. Use a toaster oven to heat up for a quick breakfast. Serve them with extra sliced bananas, shredded coconut, chopped nuts or nut butter.

Ingredients

• 1 cup buckwheat flour
• ½ teaspoon baking soda
• 1 tablespoon ground flax
• 1 teaspoon cinnamon½ teaspoon sea salt
• 1 cup unsweetened almond or coconut milk
• 1 ripe banana
• 1 teaspoon vanilla
• 2 teaspoons apple cider vinegar
• ½ teaspoon lemon zest
• 1 tablespoon coconut oil

Instructions

1. In a large bowl, combine buckwheat flour, baking soda, flax, cinnamon and salt.Set aside.
2. In a separate bowl, mash the bananas then add vanilla apple cider vinegar and lemon zest.
3. Combine dry and wet ingredients together in one bowl and mix well.
4. Allow batter to sit while you heat a medium sized skillet on medium to medium low heat.
5. Once skillet is hot, add coconut oil and allow to heat up again.
6. Drop pancakes by the ¼ cup onto hot skillet. Cook pancakes for 2-3 minutes or until they begin to bubble, then flip and cook on the other side for another 2-3minutes.
7. Serve topped with creamy nut butter, sliced fruit, chopped nuts or shredded coconut.