Here is a pancake recipe that has a lot of flavor and is a nice morning treat any time of the year. Top with yogurt and your favorite seaonal fruits.

Makes 16- 3 inch pancakes

• 1/2 cup buckwheat flour
• 1/2 cup cornmeal
• 1/2 teaspoon baking powder
• 1/4 teaspoon 365 baking soda
• 1/4 teaspoon salt
• 1 ripe banana, mashed
• 2 tablespoons 365 maple syrup
• 1 tablespoon vinegar
• 1 cup 365 almond milk

1. Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt in a large bowl.
2. In another bowl, combine mashed banana, maple syrup, vinegar, and milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more milk if batter seems too thick.
3. Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble.
4. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately with syrup.