1. Place both flours, baking powder, and cinnamon in a large bowl and mix to combine. Add the mashed banana, egg, maple syrup, and milk, then whisk until smooth.
2. Heat a little butter in a non-stick frying pan over medium heat. Add ⅓ cup (80ml) of the batter to the pan and cook for 2–3 minutes each side or until golden. Set aside and keep warm. Repeat with the remaining batter and coconut oil.
3. Divide pancakes between serving plates and top with yogurt and extra banana slices. Drizzle with extra maple syrup to serve. Serves 4.
Buckwheat flour adds fluffiness and a warm, nutty flavour to the pancakes.
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