Vegan buckwheat pancakes

These vegan banana coconut cupcakes make an indulgent dessert. Layers of moist banana cake, caramel and banana slices topped with a coconut frosting.

1 cup / 125 g buckwheat flour
pinch salt
½ tsp gluten-free baking powder
½ tsp gluten-free baking soda
2 tbsp maple syrup
1 tbsp lemon or lime juice
½ cup full fat coconut milk + ½ cup water OR 1 cup of any plant milk
1 heaped tbsp (ideally smooth) almond butter
2 tsp oil for frying (I used sunflower oil)

TOPPINGS:
maple syrup
seasonal fruit
chopped almonds

View the full recipe at Lazy Cat Kitchen →