Scoop about 3 tablespoons of batter for each pancake into the now hot pan, and cook until you see bubbles forming around the edges before flipping, 30-40 seconds. Carefully slip and cook for another 30 seconds on the other side, repeating until all of the batter is used.
Keep the pancakes on a baking sheet in a warm oven (about 100°C or 200°F) until the batch is finished.
Serve with extra banana, berries, or any toppings you like. The pancakes freeze well for up to three months.
Notes
* You can make buckwheat flour by grinding raw buckwheat groats in a food processor until a fine flour forms, or buy it pre-ground.