In a bowl, combine 1 cup of water, 11/2 cups of buckwheat flour, a squeeze of fresh lemon juice, 1/2 mashed banana, 1 tabelspoon of baking powder, 1 tabelspoon of ground flaxseeds, 11/2 cups of cooked amaranth, 1 handful of raisins, cardamom and grated lemon peel. Let it rest for about 10 minutes, then heat coconut oil over low/medium heat. Use a tablespoon to scoop the batter into the pan. Slow fry on each side until golden brown.
Spread: Mix about 2 tabelspoons of tahini with a squeeze of fresh lemon juice and 1/4 teaspoon of ground green stevia leaves together.
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