Ingredients

The following ingredients have 1 Servings
  • 1 banana (very ripe)
  • 3/4 cup coconut milk (unsweetened )
  • 2 flax eggs (to make -> 2 tbsp flax meal and 6 tbsp water)
  • 1/2 cup buckwheat flour
  • 1 tsp baking powder
  • 2 tbsp cocoa powder (unsweetened)
  • 1/2 cup raspberries (fresh)
  • unsweetened shredded coconut
  • mini chocolate chips (I use Enjoy Life)
  • raspberries and bananas

Instruction

  • In a ramekin or small bowl, make flax egg. Set in refrigerator 30 minutes until it becomes an egg-like consistency.
  • Using a standing mixer or hand mixer, combine banana, flax eggs, almond extract and coconut milk until banana is mashed and combined well.
  • To the mixture, add buckwheat flour, baking powder and cacao powder to banana and combine thoroughly.
  • Add raspberries to the mixture smashing slightly by hand until broken up into bits throughout the batter.
  • Heat an electric skillet to 325 F.
  • Using a 1/4 cup measuring cup, scoop 1/4 of the mixture onto the skillet and cook 3-4 minutes until pancakes begin to bubble. Flip carefully (buckwheat flour is light, I found 2 spatulas helped with flipping)
  • Cook another 1-2 minutes on the other side then remove and cool on a rack briefly to allow pancakes to fully set.