Preheat oiled skillet to medium heat, or heat an electric skillet to 375 degrees.
1 cup buckwheat flour
¼ cup ground golden flaxseed
1 tsp. baking powder
½ tsp. ground sea salt
½ tsp. cinnamon
2 Tbsp. coconut sugar
1 large egg
2 Tbsp. olive oil
1 tsp. pure vanilla extract
1 cup unsweetened original almond/coconut milk
Using a whisk by hand, mix all six dry ingredients together in a bowl. Next, in a separate bowl, beat egg, and then add the olive oil, vanilla, and coconut milk, mixing well between additions. Gradually stir in dry mix until well blended.
Place ¼ cup batter ontoa preheated lightly oiled skillet. (Medium heat) Cook on each side for 2 minutes, gauging the time based on your heat and your pan.
Place 1 Tbsp. all natural almond butter on topof hot buckwheat pancakes. Add ½-1 banana, sliced.
Enjoy for breakfast or as a snack!
Margie Jameson, Certified Integrative Nutrition Health Coach - Take 2 Wellness