Banana Choc Chip Pancakes

Serves 4, Cook 15 Mins

• 1 cup buckwheat flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1⁄2 cup almond meal
• 2 tbs 70% dark choc chips
• 2 large eggs, whisked
• 2 very ripe bananas, mashed (250g)
• 1 cup buttermilk
• 1 tbs maple syrup or honey

Sift buckwheat flour, baking powder and cinnamon into a bowl.

Stir through almond meal and half the choc chips.

Whisk together eggs, bananas,1 tbs melted coconut oil and buttermilk into a bowl and mix well to combine.

Stir the wet ingredients into the dry ingredients until you have a smooth batter.

Heat a non-stick frypan over a medium heat. Add 3 tbs batter per pancake and cook for 2 minutes each side or until bubbles appear on the surface and burst. Turn and cook the other side for 2 minutes or until golden.

Keep warm whilst you cook the remaining mixture.

Serve stacks of pancakes drizzled with maple syrup and topped with remaining choc chips.