Buttermilk Nut Pancakes

1 c. organic buckwheat flour
1 c. organic brown rice flour
1/4 c. shredded organic no-sulfur coconut
1/2 c. deluxe mixed nuts (ours were mostly brazil nuts and cashews with a few pecans)
1 egg (free range), room temperature
1 banana, sliced
1 t. baking soda
1 t. non-Aluminum baking powder
dash sea salt
1 c. milk + 1 T. organic raw apple cider vinegar (or buttermilk)
4 T. organic virgin coconut oil, for frying

Seasonings:
2 T. cinnamon
1 t. nutmeg

Combine all dry ingredients in a large bowl. Stir in beaten egg and buttermilk, mixing well. Stir in the coconut, whole nuts, cinnamon and nutmeg. If you are adding the brown sugar then add it now along with the sliced banana. Mix the batter until it is smooth.

Melt the coconut oil in a large fry pan and preheat the pan to medium heat (5). Once the oil is melted, turn the heat down to 3 or 4 and spoon in batter. Cook 2 minutes until the sides bubble. Flip and cook another 2-3 minutes. Serve with a dash of cinnamon, or your choice of fresh fruit topping, Smart Balance Vegan butter, honey, or agave nectar.