(about 16 pieces)

50 g oat flour
30 g buckwheat groats
½ tsp baking powder
¼ tsp salt
½ tsp ground cardamom

Measure dry ingredients into a bowl.

2 bananas, crushed
2 eggs
2 dl sour-milk

Whisk bananas, eggs and sour-milk together.
Add the liquid into the bowl with the dry ingredients.
Blend all to an even dough.

butter

Melt little pieces of butter in a pancake/blini pan or regular non-stick pan.
Spoon the dough, about ½ dl per pancake, onto the pan.
Cook pancakes slowly on medium heat until the pancake has cooked though to the top.
Flip pancake and cook until also the other side is golden brown.

Enjoy with fresh berries and spruce shoot syrup.