In a bowl, mash the bananas with a fork until smooth. Add milk and combine.
Add buckwheat flour, baking powder and salt and mix well until a thick batter is achieved.
Heat some oil over medium heat in a frying pan. Once the oil is hot, drop 2-3 spoonfuls of the pancake batter (per pancake) into the pan. You need to even them out a bit and spread/shape them as the batter is thick and not runny
Fry the pancakes for about 3-4 minutes until the bubbles make their way up to the surface of the pancakes and the edges are cooked. Then flip and fry on the other side for another 2-3 minutes.
Serve right away, hot/warm, topped with some fruit and maple syrup!
Notes
For sweeter pancakes: I just leave out the sugar because we use bananas in this recipe, but if you like your pancakes sweeter, add up to 2 tablespoons of sugar of our choice.
For fluffier pancakes: If you like the pancakes to rise a bit more and to be a bit fluffier, add ½ tablespoon apple cider vinegar and ¼ teaspoon bicarb/baking soda.
Coconut yoghurt: Instead of the milk, I usually add 2 tablespoons of coconut yoghurt and a bit of water to achieve the desired consistency.