- 3/4 cup buckwheat flour
- 1/4 cup brown rice flour
- 1 – 1 1/2 cup preferred nut milk
- 1 ripe banana, mashed
- 1 Tbsp black tahini
- 1 Tbsp carob powder
- 1 tsp baking powder
- Mix all ingredients together until smooth. Let stand for 10 mins.
- Heat a good-quality frypan over medium heat. Once hot, lower flame, add preferred oil and add mix in 1/4 cup measurements.
- Once bubbles appear throughout the pancake, flip and cook the other side a further 2 mins. Enjoy with Vegan ice cream and peanut butter.