Sunday morning brunch, with lashings of maple syrup and butter…or stacked with melted dark chocolate and banana?

These pancakes also freeze really well, which is good as they are pretty filling, great to keep on hand for gluten free/vegan guests for breakfast treats too.

First soak 2 tbsp ground flaxseed in a cup of oat, almond or cashew milk

Then whizz with a stick blender or in your blender:
1 very ripe banana
2 tsps vanilla essence
1 cup buckwheat flour
2 tbsps maple syrup
1 tsp baking powder
1 tsp bicarbonate of soda
and a pinch of salt
(plus the flax and milk mix)

Oil your frying pan with a wipe of flax oil, then get the pan really hot, pour a number of small pancakes as many as will fit in your pan, brown and turn, serve with lashings of maple syrup and a little dairyfree spread, or lemon juice. Alternatively add obscene amounts of dark chocolate buttons and sliced banana, flaked almonds and maple syrup as my lovely little son did for those pictured!