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Mash the bananas and eggs in a food processor.
Add coconut milk and honey and stir until smooth.
Finally add the buckwheat flour. When you do this in phases, you can decide for yourself how thick the batter will be and with it your pancakes.
Heat 1 tbsp coconut oil in a frying pan.
With a soup spoon, spoon 3 small heaps into the pan. If the top of the pancakes gets holes and the batter gets a little drier, you can turn the pancakes with a spatula.
Do the same with the remaining batter. Keep the pancakes warm under a piece of aluminum foil and then serve!