Spiced Buckwheat & Banana Pancakes

These are small, soft pancakes made with buckwheat flour and mashed banana. They're naturally gluten-free and sweetened only with fruit. They're not fluffy American-style diner pancakes. They're more like little golden discs of comfort. Serve with yoghurt and a drizzle of honey.

Ingredients (Serves 1, makes 4–5 small pancakes):

• 1 ripe banana, mashed
• 1 egg
• 50g buckwheat flour
• ¼ tsp cinnamon
• ¼ tsp baking powder
• Pinch of salt
• Coconut oil or butter for frying
• Greek yoghurt and honey to serve

Method:

1. In a bowl, mash the banana thoroughly. Whisk in the egg.
2. Add the buckwheat flour, cinnamon, baking powder, and salt. Stir until you have a thick batter.
3. Heat a small non-stick pan with a tiny bit of coconut oil over medium heat.
4. Spoon tablespoon-sized dollops of batter into the pan. Cook for 2–3 minutes per side until golden.
5. Serve warm with a dollop of yoghurt and a drizzle of honey.

Why it's gut-friendly: Buckwheat is rich in resistant starch, feeding good gut bacteria. Bananas add potassium and natural sweetness. These are gluten-free and gentle on digestion.