| 8 | 15 | 288 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 4 |
| 1 1/4 cup | Buckwheat flour |
| 1/2 cup | Tapioca starch |
| 2 tsp | Baking powder |
| 1/4 tsp | Salt |
| 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.
| Fruit | 0.3 |
| Grain | 0.6 |
