Inspired by the French regional Galette de Sarrasin, or buckwheat crêpe, I set about making my own take using more primal-friendly ingredients.
I am not wholly against using buckwheat - it is, afterall, not actually a grain, nor a cereal, but a seed and curiously related to sorrel, knotweed and rhubarb, and entirely gluten-free.
Anyway, you'll need ...
One banana, one egg, three tablespoons of coconut flour and a teaspoon of baking powder.
Blend the lot together and pour the batter into a skillet. Cook off one side and flip it over.
You're done!
Load it up with whatever you want ...
I had some pork pieces kicking around, so on they went along with some English mustard.
Chuffing beauty!
