Buckwheat Pancakes

1. In a large mixing bowl add the flour, baking powder, coconut milk, vanilla extract and eggs.
2. Whisk together until very smooth.
3. Add in the mixed seeds.
4. In a mini saucepan, hit 1 knob of coconut oil, ensure that it's piping hot.
5. Add a ladle of pancake mixture to the pan. 
6. Add 4 1cm slices of banana to the mix and submerge.
7. After 2 minutes, flip the pancake. 
8. Allow cook for a further two minutes until firm.

To Serve: Place two pancakes on a plate. Add a heaped tablespoon of Glenisk Greek High Protein Yogurt and top with berry and pomegranate mix.

Optional suggested toppings: Toasted pecan nuts, cacao nibs, drizzle of honey