Remember in this post when I mentioned I wanted to start making my own buckwheat waffles/pancakes for breakfast? Well, I found a recipe that’s been working wonderfully, and I wanted to share it! It’s from Goop, though I made a few modifications. Ingredients: — 2 1/4 cups whole milk — 2 tablespoons lemon juice — 2 tablespoons vegetable oil — 2 tablespoons maple syrup — 1 cup buckwheat flour — 2 teaspoons baking soda — 1/2 cup all-purpose flour — 1/2 cup whole wheat flour — 1 teaspoon salt — 3 seriously ripe bananas (I recommend they be pretty much black – mine sat on the counter for about a week and a half) Preparation: 1. Mix all the wet ingredients together in a small bowl (including bananas – just mash them roughly with a fork). 2. Mix all the dry ingredients together in a slightly bigger bowl. 3. Add the wet to the dry and stir just enough to combine – be careful not to over-mix (that’s how you get tough pancakes). 4. Heat a large nonstick skillet or griddle over medium-high heat (we use our Griddler, which we love – no need to use any oil or butter, and you can make 4-6 at a time!). Ladle as many pancakes as possible onto your griddle. 5. Cook for about a minute and a half on the first side, until the edges begin to firm up and the surface is spotted with small bubbles. Flip and cook for about a minute on the second side. My version is doubled, because I like to make a big batch then freeze them for a quick breakfast before work. If you’d like to freeze them, too, I recommend lining a baking sheet with parchment or wax paper, then arranging the pancakes in