Buckwheat Pancakes with Almond Butter and Banana

Combine the buckwheat flour, two organic eggs, almond milk, cinnamon, and a pinch of sea salt in a large batter bowl. Whisk everything together firmly until a completely smooth and lump-free batter forms. Slice the half banana and set it aside.

Place a skillet over medium-high heat and let it get hot. Melt some of the coconut oil in the pan and distribute it evenly over the bottom. Pour small portions of batter into the pan to form the pancakes. Cook the buckwheat pancakes about two to three minutes per side, until the top becomes drier and the bottom turns golden brown. Flip them over and cook the other side until done. Repeat this process with the remaining batter, adding the remaining coconut oil as needed.

Remove the last pancakes from the pan and stack them immediately on a plate. Spread the tablespoon of almond butter on the top pancake. Finally, distribute the banana slices over the stack and serve the dish right away.