Serves: 2

Prep time: 10 mins

Cook time: 15 mins

Ingredients

• 1/2 cup buckwheat flour
• 1/4 tsp vanilla powder/extract
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp maple syrup (or any sweetener of choice)
• 1/2 cup almond milk (or any plant milk alternative)
• 1/2 tsp apple cider vinegar
• 1/2 ripe banana, mashed
• coconut oil for frying
• Coconut yoghurt, raspberry jam and mixed berries to serve

Method

1. Mix together maple syrup, almond milk, apple cider vinegar and mashed banana in a bowl.
2. In another bowl, add all dry ingredients and combine well.
3. Add dry mix into wet mix and stir just until a smooth batter forms.
4. Fry in coconut oil on medium heat until brown on each side.
5. Garnish with coconut yoghurt, raspberry jam and mixed berries to serve.

Image and full recipe source: bit.ly/buckwheatpancakestff