2 tbsp coconut oil
¾ cup almond milk
1 tsp vanilla extract
1 cup buckwheat flour
1 tsp baking powder
1 pinch salt
In a blender blitz the banana, buckwheat flour, baking powder, salt, milk and vanilla extract until smooth.
Melt coconut oil in a medium frying pan over medium heat.
Ladle around 2 tablespoons of pancake batter into the pan and cook one side for 1-2 minutes until you see bubbles begin to appear. Flip and cook until golden.
Serve pancakes with hemp seeds, shredded coconut, honey, banana and raspberries.