Combine bananas, eggs, and buckwheat flour in a blender.

Blend until smooth.

Heat coconut oil in a frying pan over medium heat.

Pour pancake mixture onto the hot frying pan to form pancakes (about 6 pancakes).

Cook for approximately 1-2 minutes per side, until golden brown.

Remove cooked pancakes and place on a serving plate.

Mix orange blossom water with natural Greek yoghurt.

Spoon the orange blossom yoghurt mixture on top of the pancakes.

Sprinkle with pomegranate.

Drizzle with raw honey.

Serve immediately.