Buckwheat Pancakes with Coconut & Banana

The perfect Sunday breakfast for when friends come to visit – or when you just want to treat yourself to something special. These Buckwheat pancakes are gluten-free, vegan and, most importantly, delicious and easy to make!

Buckwheat Pancakes with Coconut & Banana

INGREDIENTS
-2 tbsp chia seeds +
– ½ cup water
– ½ cup coconut milk
– 1 cup buckwheat flour
– 1 banana, crushed
– 2 tsp baking powder
– Pinch of salt
– 2 tsp liquid coconut oil +
– 1 tsp extra for frying
Toppings:
– ¼ cup coconut flakes
– Banana, cut into pieces
– Fresh fruit & berries
 
Soak the chia seeds in the water for around 10 minutes. Mix the remaining 6 ingredients well or puree with a hand blender and then carefully fold in the coconut flakes and banana.
Heat the coconut oil in a pan and pour in a little pancake batter. As soon as bubbles start to form on the upper side, flip the pancake and cook for a further 2-3 minutes until golden brown.
When it comes to toppings, you can let your creativity run wild. The following options taste particularly good:
Fresh blueberries, honey or maple  syrup, berries, chia marmalade (see recipe “Toast with Sweet & Savoury Toppings”), coconut milk, melted vegan dark chocolate, chopped (roasted) nuts or a nut butter of your choice (see recipe “Apple Rings”).