• 2/3 C buckwheat pancake mix
• 1 egg beaten or egg replacer (I like to use Bob’s Red Mill)
• 2 tsp. canola oil
• 2 T    local honey
• 1        mashed banana
• 3/4 C plain coconut milk
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg

Mix all together and using a 1/4 C measuring cup, pour the batter in a hot, greased griddle or pan. Once the batter begins to bubble a bit, flip and cook for another 2-3 minutes. Drizzle hot pancakes with Grade B maple syrup-it’s more nutritious than Grade A maple syrup followed by a little dusting of confectioners sugar.