- 1/4 cup freshly ground oat flour
- 1/4 cup freshly ground buckwheat flour
- 2 tablespoons coconut flour
- 1 tablespoon freshly ground flaxseed meal
- 3/4 cup almond milk
- 2 1/4 teaspoons kombucha
- 1 small banana
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons vegetable oil
- Whisk oat flour, buckwheat flour, coconut flour, and flaxseed meal together in a small bowl. Pour in almond milk and kombucha; mix well to form a sticky batter. Set aside to soak in a warm spot in the kitchen, 8 hours to overnight.
- Blend batter with banana, baking powder, and baking soda until combined.
- Heat oil in a large skillet or griddle over medium-high heat. Place 1/4 cup of batter in the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.