Serving size: approximately 20 pancakes
- 2 cups of organic finely ground raw buckwheat flour
- 3 ripe bananas
- Fresh or freeze-dried lingonberries
- Warm boiled water
- 2 tsp of ground turmeric
- ½ tsp of ground coriander
- ½ tsp of ground cinnamon
- ½ tsp of ground cardamom
- 3 tsp of hashed ginger
- Organic raw virgin coconut oil for frying
In a large bowl, mix flour and bananas, and add warm water. Mix until smooth.
Add lingonberries and spices. Add more water, if necessary. Mix until smooth.
Heat up a frying pan on the stove. Scoop 1-2 scoops of the pancake mix per pancake onto the pan. Brown on both sides and serve warm or cold.