½ cup buckwheat flour
½ cup spelt flour or all-purpose white flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 tbsp. cinnamon
1 cup soy milk
¼ cup vanilla soy milk (or rice milk instead of both types of soy milk)
1 tbsp. lemon juice
1 tbsp. olive oil
1 tbsp. agave syrup
2 bananas, sliced (I used frozen banana pieces that I keep in the freezer for making quick smoothies, I just defrosted them by putting the plastic bag with the bananas in some hot water)
Mix all the dry ingredients in a large bowl. In a separate bowl mix the wet ingredients and the banana pieces. Add the wet ingredients to the dry ones and mix together. Heat a nonstick pancake pan over medium-high heat and pour a portion of the batter, the amount depending on how big you want the pancakes to be. Cook until the underside is lightly brown, then flip to the other side. Repeat until you have used all the batter. I served them with some mango and peaches, agave syrup and extra cinnamon. They are absolutely delicious, I will for sure be making them often.
