200g buckwheat flour
1 tsp gluten-free baking powder
½ tsp sea salt
300ml coconut milk
1 tbsp poppy seeds
1 tbsp chia seeds
1 tbsp maple syrup (you can also use raw honey, organic molasses or brown rice syrup)
Coconut oil for greasing
2 tsp Cinnamon
Berries for garnish
Optional: 2 scoops of vanilla vegan protein powder
Combine dry ingredients (minus the cinnamon but including the protein powder if you are adding it) into a mixing bowl and mix well and then add and mix the coconut milk into the mixture.
Heat pan, and grease with coconut oil, before adding the pancakes mixture into the pan with a spoon. The pancakes should be shaped into small circles. Turn the pancake over to the other side when the bottom side turns a light brown, Place the pancakes on a plate when both sides turn a very light brown and the mixture is fully cooked.
Chop and peel the bananas and sprinkle then in cinnamon, this helps to caramelize the bananas. Then grill the bananas until they turn brown.
Place the bananas on the pancakes and garnish with coconut yogurt, berries and, maple syrup.