Fluffy and delicious gluten-free pancakes made with ripe banana, plant-based milk, and buckwheat flour. Easy to whip up and perfect for a quick breakfast!
1: In a bowl, mash 1 ripe banana.
2: Pour in 1 cup plant-based milk, 1 tsp vanilla extract, and 1 tsp apple cider vinegar, and whisk together.
3: In the same bowl, add in 1 cup buckwheat flour, 2 tsp baking powder, 1.5 tsp ground cinnamon, and a pinch of sea salt. Mix well until you have a smooth batter.
4: Cook on a non-stick frypan on medium heat for 2-3 minutes per side or until golden.
5: Serve immediately with your favourite toppings.
