Yield: 8-10 Medium Pancakes
- 1/2 cup Erewhon Supergrains Buckwheat & Hemp cereal
- 2/3 cup gluten free all purpose flour
- 1 1/2 teaspoons baking powder
- 1 very ripe banana, mashed
- 3/4 cup coconut milk
In a food processor, pulse Buckwheat & Hemp flakes to a fine powder (this takes a few minutes).
In a mixing bowl, combine flour, Buckwheat & Hemp flour and baking powder, stirring out lumps. Whisk in the milk and banana, and combine completely. Using a 1/4 cup measure, scoop batter onto an oiled skillet over medium-low heat. Flip when pancakes begin to bubble and cook the other side (less than another minute).
Serve with fresh fruit and maple syrup.
Source: Kristina Sloggett