Ingredients – 

1 cup (160g) buckwheat flower

1 cup (120g) almond meal (ground almonds)

2 tablespoons of hemp seeds

2 tablespoons of flaxseed meal

1 teaspoon ground cinnamon

2 1/2 teaspoons baking powder

1/2 cup (75g) coconut sugar

1 cup (260 g) mashed banana (about 3 bananas)

1/4 cup (60 ml) light-flavoured extra virgin olive oil, plus extra for brushing

1 1/4 cups (310 ml) milk or nut milk

Plain or vanilla bean yoghurt, to serve

Fresh Fruit to serve

Method – 

Place the flour, almond meal, hemp seeds, flaxseed meal, cinnamon, baking powder and sugar into a large bowl and whisk to combine.

Make a well in the centre, add the banana, oil and milk and whisk to combine.

Heat large non-stick frying pan over medium heat and brush the pan with oil.

In batches, cook 1/2-cupfuls (125ml) of the mixture for 3-4 minutes each side or until puffed and golden.

Remove from the pan and keep warm.

Serve the pancakes with plain or vanilla bean yoghurt and fresh fruit. Makes 8.

Image: Donna Hay