Raspberry Chocoholic Buckwheat Pancakes

1. 1

   In a ramekin or small bowl, make flax egg. Set in refrigerator 30 minutes until it becomes an egg-like consistency.

2. 2

   Using a standing or hand mixer, combine banana, flax egg, almond extract & coconut milk until banana is mashed & combined well.

3. 3

   To the mixture, add buckwheat flour, baking powder & cacao powder to banana & combine thoroughly.

4. 4

   Add raspberries to the mixture smashing slightly by hand until broken up into bits throughout the batter.

5. 5

   Heat a frying pan over medium heat & spray with cooking spray.

6. 6

   Using a 1/4 cup measuring cup, scoop mixture onto pan & cook 3-4 minutes before until pancakes begin to bubble. Flip carefully (buckwheat flour is light, I found 2 spatulas helped with flipping).

7. 7

   Cook another 1-2 minutes on the other side then remove and cool on a rack briefly to allow pancakes to fully set.

* Per serving · 4 servings · Values may vary.