When I make pancakes, it is always a feast. I usually like to make them when I have guests over for brunch. They are healthy, simple to make, and you can prepare them even the night before to save some time in the morning.
300 milliliters almond milk
75 grams almond flour
100 grams buckwheat flour
1 ripe banana
2 teaspoons baking powder
1 tablespoon coconut oil
fresh fruit of your liking
1 teaspoon peanut butter
1 tablespoon coconut yogurt
1 handful almond flakes
In a blender, blend the banana with the milk.
Add the flours with the baking powder and blend again.
Heat a pan at medium heat and add a teaspoon of coconut oil.
Pour some batter into the pan and cook the pancake on one side until you see bubbles on the surface. Then flip the pancake and cook it until done. Repeat with the remaining batter.
Serve with fresh fruits of your choice (I had strawberries, blueberries and bananas), a scoop of coconut yogurt, almond flakes, and a good dollop of peanut butter.