Buckwheat Pancakes

Ingredients

• 3 Tbsp (90 g) organic butter
• 3 heaped Tbsp (28 g) coconut powder
• 1 cup plus 2 Tbsp (265 ml) coconut milk
• 2 Tbsp (30 ml) maple syrup
• 1 cup (135 g) buckwheat flour
• 1 tsp (6 g) baking powder
• 1½ bananas, mashed, plus sliced banana for topping
• 1 Tbsp (15 ml) maple syrup
• Walnuts, for garnish (optional)
• Step 1 In a small bowl, whisk the butter, coconut powder, 2 Tbsp of coconut milk, and 2 Tbsp of maple syrumaip until fluffy. Set aside.
• Step 2 In a large bowl, mix the flour and baking powder. Add the mashed bananas, and the remaining coconut milk and maple syrup. Mix until smooth.
• Step 3 Heat a pancake or a regular medium-sized pan over medium heat. Add ½ cup of the batter. Turn the heat to low. Cover and cook for 1 minute per side. Repeat with the remaining batter.
• Step 4 Top the pancakes with the coconut cream and sliced banana. Garnish with the nuts, if desired.