Serves 2-4 depending on how many pancakes you like!

These are gluten, dairy and egg free. You could add 1 beaten egg to the mix for fluffier pancakes if you can have egg.

1 cup of buckwheat flour

1 banana, mashed with a fork

2 tbsp ground almonds (can omit if you need nut free)

1/2 tsp vanilla

Pinch of cinnamon

1 cup of liquid. I used Rebel Kitchen Semi Skimmed Mylk, but oat milk or normal milk would work fine.

In a bowl add the flour, vanilla, cinnamon and ground almonds.

Mash your banana and add this to the mix.

Slowly add your liquid in stages mixing until you get your desired pancake mix consistency. I used the whole cup but if you want to use an egg you may need less liquid.

Gently fry in in portions (I used a 1/4 cup measure) in a little olive oil until you can see a few bubbles on the surface, flip and cook for 2-3 mins on the other side. Pancakes cook best on a medium heat.

Serve with some fresh fruit and a slice or orange or lemon to squeeze over.