Raspberry Chocoholic Buckwheat Pancakes

• 1 very ripe banana
• 3/4 cup unsweetened coconut milk
• 2 flax eggs (to make -> 2 tbsp flax meal & 6 tbsp water)
• 1/2 cup buckwheat flour
• 1 teaspoon baking powder
• 2 tablespoons raw cacao powder
• 1/2 cup fresh raspberries

1. In a ramekin or small bowl, make flax egg. Set in refrigerator 30 minutes until it becomes an egg-like consistency.
2. Using a standing or hand mixer, combine banana, flax egg, almond extract & coconut milk until banana is mashed & combined well.
3. To the mixture, add buckwheat flour, baking powder & cacao powder to banana & combine thoroughly.
4. Add raspberries to the mixture smashing slightly by hand until broken up into bits throughout the batter.
5. Heat a frying pan over medium heat & spray with cooking spray.
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. Cook another 1-2 minutes on the other side then remove and cool on a rack briefly to allow pancakes to fully set.

very ripe banana, unsweetened coconut milk, eggs, buckwheat flour, baking powder, cacao powder, fresh raspberries

Taken from food52.com/recipes/40634-raspberry-chocoholic-buckwheat-pancakes (may not work)