This is my Sunday kind of love... Pancakes topped with nut butter, banana, frozen berries and a zesty maple syrup! If you start the day with these what can really go wrong, right?!
I am often quite weary with buckwheat because of it's strong flavour, but because these are part banana, part buckwheat it's balanced out really nicely! They're super soft, fluffy and flip easily, so you don't have to worry they'll be a nightmare to make! 
They literally take 10 mins to make and then you can slip back into bed and catch up on some tv series! HEAVEN. 

Makes about 6-8 depending on size - I normally make this portion just for myself. 

1 banana (the riper the better)
3/4 cup buckwheat
1 cup almond milk
2 tbsp maple syrup/agave syrup/honey
1 tbsp arrowroot*
coconut oil for cooking

For topping (all optional): 
maple syrup
zest of half a lemon
nut butter

*you can use starch as replacement

Mash the banana with a fork and place into a bowl together with the other ingredients. Mix well until you get an even batter, although you will probably have some clumps from the mashed bananas. 
Heat up coconut oil in a pan and let it melt. Then pour in enough batter to form a pancake of the desired size and shape with spoon. Check the bottom after 1-2 minutes and flip if it's cooked - a good indicator are the bubbles that start to appear on the top, if they are evenly spread it most probably means one side is ready. Cook on the other side for a few minutes until ready and repeat with the remaining mix. 
Top with water you love/ have in the house, I've put down a list of my favourite toppings. The lemon zest might sound a bit out of place but trust me it makes the world of difference, so refreshing and delicious in combination with maple syrup!
Let me know what you think and share your pictures on InstagramTwitter! x