Mash bananas with a fork or whisk in a large bowl.
2 bananas
Add milk and whisk until combined.
2 cups milk
Add baking powder into the buckwheat flour. Mix dry ingredients
2 tsp baking powder, 2 cups buckwheat flour
Add half of the flour mixture to the liquid batter. Whisk together.
Add another half of buckwheat flour. Whisk until smooth batter. Let it stand for 5-10 minutes.
Heat the griddle or pancake pan on a medium heat. Add a ladle of pancake batter.
Let it cook for 3-4 minutes until bubbles appear and edges look cooked and dry. Flip and let the other side to brown for a minute. Use all the batter.
Serve with jam and banana slices.
Notes
Stir the batter each time before cooking on a pan. It is Ok, if the batter splits a little, while sitting on a bench.If you want fluffier pancakes, substitute half of buckwheat flour to the all-purpose flour.This recipe makes about 10 medium-sized pancakes. You can double to make a bigger batch.Store in the air-tight container in the fridge up to 4 days.You can make this recipe in a blender, if it is easier for you.