Cinnamon and banana buckwheat pancakes with berries and yogurt

397 CALS PER SERVING

SERVES 2

Mix 100g buckwheat flour, ½ tsp baking powder, 1 tsp cinnamon, 2 tsp ground flaxseed and a pinch of salt in a bowl. In a jug, mix 125ml unsweetened almond milk, 1 ripe, mashed banana and 1 lightly beaten egg together then pour into the dry ingredients and whisk until smooth.

Heat ½ tsp of coconut oil in a non-stick frying pan and cook large spoonfuls of the batter until bubbles appear on the surface, then flip and cook for two more minutes.

Continue with ½ tsp coconut oil and batter until it is all used up.

Serve the pancakes topped with a handful of berries and a drizzle of yogurt.