Banana Buckwheat Pancakes
1 and 1/2 cups buckwheat flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 large banana, mashed
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened almond milk (or milk of choice)
Preheat a large pan over medium-low heat.
In a large mixing bowl, whisk together all of the pancake ingredients until you have a smooth batter.
Grease the pan with coconut oil, and use a 1/4 cup measuring cup to scoop the batter onto the skillet. Cook the pancakes for 2-3 minutes on the first side, then flip and cook for another 2 minutes. Continue with the rest of the batter.