|5 min||10 min||4|
|1 1/4 cup||Buckwheat flour|
|1/2 cup||Tapioca starch|
|2 tsp||Baking powder|
|1 medium||Banana (s) (mashed)|
|1 tbsp||Maple syrup, pure|
|2 tbsp||Coconut oil|
|1 1/2 cup||Water|
1. Mix buckwheat flour, tapioca starch, baking powder, and salt in a large bowl.
2. Add mashed banana, maple syrup, and coconut oil. When adding the water in, start with 1 cup, and then slowly add the rest until you have a thick batter.
3. Heat oil in a frying pan over medium heat (unless using a non-stick pan).
4. Scoop some batter into the frying pan and quickly spread it to be the shape of a pancake. When you see a good amount of bubbles in the uncooked side of the pancake, flip it over and cook for about 2 minutes more. Repeat until all the batter is gone.