1 banana, or 3/4 cup pumpkin puree
3/4 cup buckwheat flour
1 tbsp flaxseed
1 cup milk of choice
1 tbsp coconut oil + more for pan
1 tsp baking powder
Mix ingredients in a medium bowl.
Let sit a few minutes to let flax thicken.
Heat skillet over medium heat with oil, grass fed butter or ghee.
Pour batter and turn heat to medium/low (these cook better on a lower heat since they don’t contain gluten or eggs).
Flip when bubbles appear
Serve with your favorite toppings and pure maple syrup!