200mLrice milkor other milk of choice (just over 3/4 cup)
coconut oilfor frying (or your preferred frying oil)
Place banana, buckwheat flour, coconut flour, baking powder, salt and cinnamon into a blender jug (or food processor jug). Pour in the rice milk, then the vanilla and the apple cider vinegar. Blend until you have a very thick, smooth batter; the consistency should almost be like wet, slightly runny mousse.
Stir the chocolate chips into the batter. Then, allow batter to sit for 10-15 minutes.
While the batter is resting, preheat a non-stick pan and add a 1/2 teaspoon of coconut oil. Heat the pan to a high heat.
Once the batter is ready, scoop two large heaped tablespoons of the batter into the pan, and gently smooth out to form a small pancake just under 1cm thick. Reduce the stove heat to a moderate heat.
Cook the pancake for 2-3 minutes on the first side, until the edges are just firm and you are able to flip. Once flipped, cook for a further 2 minutes.
Repeat with the remaining batter until finished, adding a little coconut oil to the pan in between each pancake or as necessary. Pop the pancakes into a very gentle oven to stay warm as you're cooking them, if you like. This batter should make 6 to 8 small pancakes about 10cm in diameter.
Serve the pancakes warm with yoghurt (non-dairy to keep it vegan), sliced fruit, maple syrup, and maybe some extra chocolate chips too!
*If the batter seems a little too thick, add a few extra tablespoons of milk or water to thin the batter.*I usually use dark chocolate chips in these pancakes. Make sure you check that your chocolate is vegan-friendly!