1cupbuckwheat groats, soaked in cold water overnight
½cupalmond milk, or milk of your choice
2tablespoonmaple syrup, + extra for drizzling (optional)
1teaspoonnatural vanilla extract, or paste
2bananas, halved lengthways
A smidge of coconut oil, (½ teaspoon approximately)
2tablespoonsmooth peanut butter, or almond or other nut butter
1tablespooncoconut flakes
Instructions
Heat a non-stick frypan (skillet) over medium-high heat. Add a smidge of coconut oil and the sliced bananas, cut side down. Let the bananas caramelise for a few minutes, without moving them, while you're making the porridge.
Drain and rinse buckwheat in a sieve under running water. It may be slightly slimy - don't worry this is just starch released during soaking.
Add drained buckwheat to the jug of a high speed blender or food processor.
Add almond milk, maple syrup and vanilla.
Blend until smooth. With a high speed blender it'll probably only take about 30 seconds, otherwise a few minutes in a standard blender or food processor.
Tip into serving bowls and top with hot bananas, a swirl of peanut butter, a drizzle of maple syrup and a scattering of coconut flakes.