Raspberry-Banana Buckwheat Pancakes
These light and fluffy pancakes are bursting with flavor and just the right amount of sweetness, making them ideal for a luxurious breakfast or quick snack on the go.
|Mash the bananas well and combine them with the coconut oil, coconut milk and maple syrup.|
|Sift in both flours, the cinnamon, baking powder and salt. Gently stir in the Raspberries.|
|Add a tablespoon of oil to a frying pan over low to medium heat. Using a large metal spoon, carefully pour in spoonfuls of batter. Cook until bubbles appear, then flip the pancakes to cook on the other side for another 1-2 minutes.|
|Serve warm with maple syrup or cold as a snack.|