1 cup buckwheat flour
*Recommended brand: Bob’s Red Mill Organic Buckwheat Flour
1 teaspoon baking powder
1/2 teaspoon finely ground Celtic sea salt
1 tablespoon organic coconut palm sugar*
*Recommended brands: Wholesome or Big Tree Farms
Optional: 1/2 teaspoon cardamom
1 cup unsweetened full-fat coconut milk or coconut cream
1 beaten egg
1/2 mashed ripe banana
2 tablespoons melted coconut oil

In one medium bowl, whisk together all the dry ingredients: buckwheat flour, baking powder, salt, coconut palm sugar and cardamom. Combine well.

In another medium bowl, beat the coconut milk, egg, mashed banana, and melted coconut oil, using an electric mixer (or whisk).

Fold the dry ingredients into the coconut milk-egg mixture, until just combined. Do not over-mix.

Melt a spoonful of coconut oil in a cast iron skillet over medium heat. When a drop of water sizzles in the skillet, add 1/4 cup of batter to the skillet—and continue to do so—until the skillet is full.

Cook until bubbles form in each pancake (depending on size, this could take 2 to 3 minutes). Flip. Cook another 2 minutes or until firm.