Gluten-free banana pancakes with rhubarb compote

Small, chubby gluten-free banana pancakes. A must-have on my breakfast table. Served here with yogurt, pear, toasted sunflower seeds and a rhubarb compote. 

Gluten-free banana pancakes with rhubarb compote
1 serving

Banana pancakes:
1 ripe banana, mashed
1 egg
20 g buckwheat flour
1 tbsp poppyseeds
1/4 tsp cinnamon
Butter for frying

Rhubarb compote:
100 rhubarbs, cut in to slices of 5-7 mm
40 g sugar
1 tbsp water
1/4 vanilla pod

Banana pancakes:
Mix all the ingredients together in a bowl. Fry the pancakes in a pan with butter until golden on each sides.

Rhubarb compote:
Bring the ingredients to a boil and let it simmer until a soft and tender consistency. Cool of and keep in the refrigerator until serving.