In a large mixing bowl, add the fermented buckwheat batter (it should be naturally frothy from the fermentation process), the mashed banana, maple syrup, and nut mylk (I used homemade hazelnut mylk). Stir just to combine - you don't want to stir out all the fluffiness of the batter!
Heat a large non stick frying pan over medium low heat and grease lightly with butter or oil. I use enough batter to make a pancake that's about 10-11cm in diameter, and this gives me around 13 pancakes in total.
When the top of the pancake is filled with bubbles, you can flip the pancake and brown the other side. Serve hot with fruit or jam, maple syrup, and coconut yoghurt or whipped coconut cream! Enjoy :)
FYI, I think this batter is a little bit stickier than my usual pancake recipe so a non-stick pan would definitely be a bonus! However, I'm no fan of Teflon myself so I just use a fish slice to lift the pancakes for the flip and it works fine :)