1 cup soy milk (mixed w/1 tbsp apple cider vinegar (or half a lemon) and set aside
1 cup buckwheat flour, 1/2 tbsp bicarb, large pinch salt, nutmeg and cinnamon - sifted together
Combine the wet and dry stuff and mix to form a frothy batter.
Once ready to cook, heat a non stick pan w/ a little coconut or sesame oil. Add a large spoonful of batter to the pan and disperse your banana. Once bubbles have formed, you’re ready to flip - and cook on the other side for a minute or so.