Ingredients: -3 ripe bananas -3 eggs -5 drops vanilla extract -1/3 cup buckwheat flour -2 tbsp maple syrup. For the caramel: -3 tbsp virgin coconut oil melted -3 tbsp almond butter -3 tbsp maple syrup -1 tsp pure vanilla extract.
Crush the bananas with a fork in a salad bowl. Add the eggs, vanilla extract and maple syrup. Add the flour little by little. Heat in a pan at low temperature for 3 minutes and then flip the pancake to cook the other side for 1 minute. Combine all the caramel ingredients except coconut oil. Slowly add the oil and process until smooth. Serve the pancakes with pecan and a raw vegan caramel.