Buckwheat Banana Pancakes

Ingredients

• 5 tablespoons vanilla almond milk (or milk)
• 0.5 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1 medium banana sliced
• 0.3 cup buckwheat flour 
• 0.5 teaspoon cinnamon 
• 0.5 tablespoon flaxseeds 
• 0.5 tablespoon maple syrup 
• 0.5 tablespoon cooking oil 
• 3 tablespoons yogurt plain (I used regular, not Greek, but Greek yogurt would probably work)
• 0.3 cup rolled oats 
• 0.1 teaspoon salt 
• 0.5 teaspoon vanilla 

Equipment

• frying pan
• whisk

Directions

1. Preheat a large skillet over medium heat for 3-5 minutes while you make the batter.
2. Whisk together the flours, flax seed, baking powder, baking soda and salt.
3. Add the yogurt, milk, maple syrup, vanilla and oil, if using.
4. Mix until smooth (there is no gluten in this batter, so no worries about over-mixing and creating tough pancakes). Batter should be thick, but if you like thinner pancakes, add an additional tablespoon or two of milk. Fold in sliced bananas.Grease with a few drops of oil and spread around the pan.
5. Add batter, cup at a time (batter should sizzle when it hits the pan). Cook for about 2 minutes on each side (the first pancakes will take the longest to cook) and serve warm, with lots of maple syrup, additional bananas, nuts, chocolate chips, etc.