Step 1

Whisk together the almond milk and lemon juice and allow to sit until thickened, about 5 minutes. This is your faux “buttermilk”.

Step 2

Meanwhile, Whisk together the flour, buckwheat flour, baking powder, baking soda and salt in a large bowl, to aerate and combine. Make a well in the center.

Step 3

Place bananas in another mixing bowl and mash well, then whisk in the eggs and oil until smooth, then whisk in the faux “buttermilk”.

Step 4

Pour this wet mixture over the dry and whisk just until combined - a few lumps are okay.

Step 5

Heat an electric griddle, a large heavy skillet (such as cast iron), or nonstick pan over medium-low heat, brush with a bit of oil or spritz with nonstick spray and heat until a few drops of water sprinkled on the surface dance about.

Step 6

Dole out about 1/4-cup (60 mamounts of batter at a time; we use an ice-cream scoop. Cook until bubbles begin to appear here and there in the pancakes, about 2 minutes. Check the bottoms, which should be golden brown. Flip over and cook for a minute or two more. Serve hot with pure maple syrup - and a pat of butter if you are not non-dairy.