Add the banana to a bowl and mash it with a fork.
In another bowl mix together the buckwheat flour, desiccated coconut, baking powder and salt.
Add the mashed bananas to the bowl of flour and mix it well.
Add the coconut milk a little at a time. The pancake batter needs to be fairly thick but still spreads a little when it is poured onto the pan.
Add lime zest and juice and mix again. Let the batter sit for 10-15 minutes.
Heat up a small pan (medium to medium-high heat). If you don’t have a non-stick pan you might want to add a little oil or vegan butter to the pan (and remember that the first pancake always turns out a little weird)
Now for the get-the-best-pancakes-ever trick: THE LID! Pour in a little less than ½ cup (1 dl) pancake dough to the pan and cover the pan with a lid.
Let the pancake cook/bake until it is filled with small bubbles and there is no “liquid” dough – then flip it and bake it a little on the other side (no lid on the pan for this side)
Continue until there is no more dough left.
Serve with all your favorite pancake fixing’s. My personal favorite is maple syrup.
You might need a little less or a litlle more coconut milk than stated in the recipe as it depends on the size of the banana you use. Yes, in this recipe size does matter ;)