Buckwheat Almond Pancakes with Bananas & Toasted Walnuts

Makes ten 3-inch pancakes

1/4 cup (30 grams) buckwheat flour
3/4 cup (75 grams) almond flour
1/4 teaspoon fine sea salt
1 teaspoon (5 grams) baking powder
1 teaspoon (4 grams) sugar
Freshly grated nutmeg
1/2 cup milk
1 egg, lightly beaten
1/2 teaspoon vanilla
Toasted walnuts, chopped
Sliced bananas
Butter, to coat the skillet

Add the flours, salt, baking powder, sugar, and nutmeg to a medium bowl. Whisk, making sure to break up any large chunks of almond flour.

Add the milk, egg, and vanilla. Using a fork, stir until just combined.

Heat a skillet over medium-low heat. Melt a pat of butter in the pan, then add spoonfuls of batter. I use a small cookie scoop for evenly sized 3-inch pancakes. Cook until the edges of the pancakes look set, and the top begins to dry a bit (it should still look a little wet), about 2 minutes. Using a metal spatula, flip the pancakes, and cook on the remaining side, 1 to 2 minutes more. Repeat with the remaining batter.

To serve, top the pancakes with chopped bananas, walnuts, and maple syrup.