• In a small bowl, whisk together the ground flax seed and water. Let sit for 5 minutes.
• In a mixing bowl, mash the banana. Add the oat flour, buckwheat flour, cinnamon, flax mixture, and maple syrup. Mix until a thick batter forms. If the batter is too dry, add water a splash at a time until the consistency resembles very thick pancake batter.
• Heat a non-stick pan or griddle over medium heat. Spoon the batter onto the hot surface in 1/4-cup portions. Using the back of the spoon, gently spread each portion into an even patty about 1/2-inch thick. Cook for 5–6 minutes per side, or until browned and cooked through. Transfer to a plate.
• Repeat with the remaining batter. Serve and enjoy!

Notes

• Storage: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months.
• Reheating: Reheat in the oven or toaster.