1/2cupnondairy milk - I used unsweetened almond milk
Instructions
In a large bowl, mash the banana then add the buckwheat flour and nondairy milk, and stir until completely combined.
On a nonstick or sprayed griddle on medium-high heat, measure out 1/2 cup of batter for each pancake. Mine take about 8-10 minutes on each side, but when you see the edges start to dry out and you feel with a spatula it's pretty set, they're ready to flip.
Serve plain or with your favorite toppings - we love almond butter, more fresh bananas, or date paste.