120g buckwheat flour
1⁄2 tsp salt
250ml oat/rice/almond milk
1⁄3 of ripe banana
4 tsp honey
1 tsp baking powder
1 1⁄2 tsp tahini/peanut butter/almond butter
Coconut oil for frying
Put all the ingredients into a blender or food processor and blend until everything is smooth. Cover the base of a non-stick frying pan with a dash of oil. It’s just so that your pancake won’t stick to the pan.
Put the pan on a high heat and give it a few minutes to heat up. Use about 1/4 to 1/2 a cup of the pancake mixture per pancake and leave them to cook for 3–4 minutes on each side. You’ll know they’re done when they start to bubble a little and turn golden.
Serve with a Buttanutt nutbutter spread of your choice (I used chocolate macadamia), sliced banana, blueberries, topped with cacao nibs and crushed cashews. Simply delicious and the perfect post-run recovery treat!