Weekend Buckwheat Pancakes (Delicious & Nutritious)

Be sure to try these Buckwheat Banana Pancakes this weekend. They are super simple to make especially when you can dress them up with your favourite summer fruits. These are are really delish and are super gut nourishing. Paleo & Warrior Fit Nutrition Compliant. Kids love em too.....Happy days!

Prep time: 5 mins Cook time: 20 mins Total time: 25 mins

Delicious gluten-free, sugar-free and vegan pancakes, with banana flavour, crunchy toasted almonds and bathed in raw honey.

Ingredients

1 cup buckwheat flour

1 tbsp honey

1 cup unsweetened almond milk

1 ripe banana, mashed

2 tbsp ground flax

1 tsp baking powder

1 tsp baking soda

⅛ tsp pink Himalayan salt

Coconut oil, for the skillet

Toasted almonds, banana slices and raw honey, to serve as per your preferences.

Instructions In a large bowl (or I'm for a sneaky faster method plonk everything in the blender), mix the buckwheat flour, ground flax, salt, baking powder and baking soda. Add mashed banana, vegan milk and honey syrup to the dry ingredients and mix to combine, until you obtain a thick but runny batter. Grease a cast-iron skillet and heat over medium heat. Scoop ¼ cup batter into the skillet and cook until little bubbles appear on the surface (about two minutes). Flip over and cook for two more minutes.Transfer on a plate and cover with a clean towel to keep warm. Continue the same with the remaining batter, greasing the skillet every time you start a new pancake. Before serving, top with banana slices, toasted almonds and a drizzle of organic raw honey.