|Preheat a large nonstick skillet over medium heat.|
|In a large bowl whisk together, buckwheat flour, brown rice flour, cornstarch and baking powder.|
|Pour in the almond milk, maple syrup, and add vanilla bean. Whisk the batter until smooth and no lumps remain.|
|Fold in the diced banana. If using fresh blueberries, mix them in now.|
|Lightly grease skillet with coconut oil. Scoop batter into skillet using 1/4 cup size measures.|
|Cook pancakes until bottoms are golden brown and bubbles form on top. Flip pancakes over and cook until golden brown on bottom approximately 2 minutes. Repeat with remaining batter. Adding more oil if necessary.|
Note: If using frozen blueberries, pour batter onto skillet first and then top with blueberries to prevent bleeding.
167 Calories, 8g fat, 7g saturated fat, 0mg cholesterol, 24g carbs, 3g dietary fiber, 3g protein