The recipe said three ingredients: bananas, eggs, and whole wheat flour. The young miss had some overripe fruit on the kitchen shelf, so I thought I could put it to use. I did expand the three to seven: pinch of salt, a bit of baking powder, cinnamon, and nutmeg. The last two were her suggestions even though I had already stirred them into the mix.
Medium heat singed the first one. Low heat seemed to work best for a nice medium browning. Minimum flour was good too.
Catholic Sensibility 
In case an old-fashioned recipe is of interest:
Yeast-Raised Buckwheat Pancakes
1 envelope active dry yeast
1 teaspoon fine non-iodized salt (or 2 tsp Diamond kosher salt or 1 ½ tsp Morton’s kosher salt)
4 cups slightly warm water
2 teaspoons sugar
3 cups buckwheat flour
1 cup water, plus more as desired for thinner pancakes
½ teaspoon double-acting baking powder (very preferably aluminum-free; preferably, Argo or Bob’s Red Mill, both of which use sodium acid pyrophosphate (SAP), a superior leavener)
½ teaspoon baking soda
Combine the yeast and salt in bowl. Stir in water until yeast is dissolved. Let stand 5 minutes. Mix in sugar, then gradually stir in buckwheat flour to make a stiff batter. Cover and put in refrigerator to rise overnight.
Before cooking, dissolve sugar, baking powder and baking soda in 1 cup water. Stir this mixture into the leavened batter. For thinner pancakes, add additional water as desired. Cook on a griddle or in iron skillet. Serve on warmed plates, and garnish with butter, syrup*, jam and/or fruit as desired.
* If fruit syrup is preferred to maple syrup: the easiest way to make a fruit syrup is to put some jelly or jam (the flavor possibilities are vast) in a small bowl and add hot water by half teaspoon at a time until it reaches your desired viscosity.
P.S.: That is a nod to America’s Buckwheat Belt (Penn Yan NY is the buckle on that belt). The Birkett Mills of Penn Yan are the go-to source for pre-made, shelf-stable, buckwheat pancake mixes.
The young miss has a fondness for buckwheat. She cooks/bakes with it fairly often. I will share.
Good. You might also share the story of the famous pancake from Penn Yan:
https://www.lifeinthefingerlakes.com/worlds-largest-pancake/
P.P.S: Then again, from mid-February into early April, there is Cartwright’s Mapletree Inn in Angelica NY, famed for how it churns out buckwheat pancakes as vehicles for its own maple syrup….