2 ripe bananas
4 tbsp flour (buckwheat, almond meal, plain)
1 tsp baking soda
1 tbsp cinnamon
In one bowl, mash the bananas with a fork until there are not many lumps left. Add the eggs and mix thoroughly.
Add to the wet ingredients the flour, baking soda & cinnamon. Mix well.
In a frying pan on medium heat, spoon 1-2 tbsp of mixture (depends on desired size) and cook as you would a normal pikelet or pancake. Make sure there are some air bubbles showing before you flip them.
Serve warm with yoghurt, fresh berries and sliced almond. Store in an airtight container in the fridge.