Serves 3 (makes 6 pancakes)

Ingredients

• 2 tbsp ground flaxseed

• 1 medium banana

• 100g gluten free oats, blitzed to flour

• 50g buckwheat flour

• Approx. 250ml coconut milk

• Coconut oil for frying

Method

• Create ‘flaxseed eggs’ by placing 2 tbsp ground flaxseed into a small bowl.

• Add 6 tbsp water and mix until combined.

• Leave to set for 10 mins, the mixture will thicken.

• Mash the banana in a large bowl.

• Add the oat and buckwheat flour and mix together.

• Add the flaxseed egg mixture and combine.

• Add the milk, a little at a time and mix to combine.

• The batter should be slightly runny.

• Heat a little coconut oil in a small frying pan over a medium-high heat, and, using a ladle, place a spoonful of batter into the frying pan.

• Fry for approximately 1 minute until bubbles appear on the top. Flip over and fry again for a further 30-60 seconds until golden and cooked.

Serve with your favourite things! 

• Nut butter and berries

• Grass fed bacon & maple syrup

• Lemon or limes

• Mixed fruit & coconut yoghurt

• Blueberries & raw honey