Bart's Recipes
Add the buckwheat flour together with the egg, the almond milk and the half teaspoon of cinnamon to a large bowl. Beat this with a whisk thoroughly until a smooth batter is formed without lumps. Then fold the mashed half banana through it, so that the fruit is distributed evenly throughout the batter.
Place a frying pan on medium-high heat and let it get hot. Melt a small amount of coconut oil in it. Pour small portions of the batter into the pan with a spoon. Depending on the size of the pan, multiple pancakes can be fried at the same time. Fry the pancakes until the bottom is golden brown and air bubbles appear on the surface.
Turn the pancakes over carefully with a spatula once the edges and the top begin to dry. Fry the other side for another one to two minutes, until this side is also golden brown and the inside is completely cooked. Remove the pancakes from the pan and repeat this process until all the batter is used. If necessary, add a bit more coconut oil in between.
Stack the fried buckwheat pancakes directly after frying onto a plate. Serve the dish immediately, the pancakes should be eaten warm.
