These use a mix of coconut, quinoa, and buckwheat flours for a high-fibre, hearty & fluffy pancake.
Combine all the dry ingredients in a mixing bowl and mix until well-combined. In a separate bowl, combine the wet ingredients and mix with a fork or whisk until combined.
Add the dry ingredients to the wet and stir until a thick batter forms. Thin the batter with additional milk if required, as coconut flour can be very absorbant.
Melt the butter in a frying pan over medium-low heat. Add the batter to the pan in 2 -3 tbsp dollops and fry for several minutes until bubbles rise through the batter and the pancake has risen slightly. Flip and fry for an additional few minutes, until browned.
Add the bananas and maple syrup and fry for several minutes on one side until slightly browned and translucent. Flip and fry on the other side as well.