Add the bananas to a bowl and mash them with a fork.

In another bowl mix together the buckwheat flour, vanilla powder and baking powder.

Add the mashed bananas to the bowl of flour and mix it well.

Add the plant milk a little at a time. The pancake batter needs to be fairly thick but still spreads a little when it is poured onto the pan.

Roughly chop the chocolate and mix it in the pancake batter. Let it sit for 5-10 minutes.

Heat up a small pan (medium to medium-high heat). If you don’t have a non-stick pan you might want to add a little oil or vegan butter to the pan (and remember that the first pancake always turns out a little weird)

Now for the get-the-best-pancakes-ever trick: THE LID! Pour in a little less than ½ cup (1 dl) pancake dough to the pan and cover the pan with a lid.

Let the pancake cook/bake until it is filled with small bubbles and there is no “liquid” dough – then flip it and bake it a little on the other side (no lid on the pan for this side)

Continue until there is no more dough left.

Serve with all your favorite pancake fixing’s. My personal favorite is maple syrup.