Buckwheat banana pancakes

These pancakes have no gluten (buckwheat isn't a wheat) and they are quick and easy.

Ingredients:
1/4 cup buckwheat flour
1 banana
2 eggs
3/4 milk and 1 tbsp lemon juice
    (or 3/4 cup buttermilk)
butter for frying

Put all ingredients in a blender to mix well.
Let sit for 30 minutes.
Fry like thin Finnish pancakes. This means that a cured cast iron fry pan works best. You heat the pan and put in a dollop of butter. Yes, you must use butter and don't be too cheap with it. Pour in some batter in center of pan and then roll the pan around a little to spread the batter. When little holes start appearing in the middle then flip pancake. With buckwheat flour you have to be careful as they fall apart easily. It just takes a knack so the first pancake is usually not pretty but still edible. Then repeat with rest of dough. Serves 2 but I can eat the whole batch by myself.
These are wonderfully sweet on their own or with a little maple syrup. Enjoy!