Method
1. Add gluten-free oats, buckwheat flour, 4 drops of cinnamon bark essential oil (or 1 tsp ground cinnamon), baking powder and sea salt to the TM5 bowl
2. Mill with MC fitted - 10 sec, speed 10
3. Then add banana, egg, vanilla bean paste, maple syrup and coconut milk to the mixture
4. Blend with MC fitted - 20 sec, speed 6
5. Then add pecan pieces to the mixture
6. Mix - 10 sec, gentle stir
7. Stir through the pecans by hand or with spatula. then set aside
8. Pre-heat a clean frying pan - 5 min, medium heat
9. Brush with extra virgin olive oil
10. Fry pancakes one at a time, turning very carefully. They are quite delicate until flipped, so be careful. Add more oil as needed and cook them all
11. Serve stacked with all the fillings, to keep them dairy free use the coconut cream, but you could also use sour cream, or Greek yoghurt to dress them as well