Specifically, banana-buckwheat pancakes (or buckwheat-banana pancakes). I used this recipe with modifications; firstly I doubled the recipe so that I’d have enough for the freezer (so that I can have breakfast during the week). And because I had two bananas that were going. I also used more milk than she suggests (possibly up to 1/3 more – not entirely sure as I went by eye) and I replaced the last cup of buckwheat flour with whole wheat flour instead.
I ate them with jam on top. Success!!