Whisk all dry ingredients together (buckwheat through salt). Add the almond milk, syrup, sugar, vanilla and stir until just combined. If the texture looks too thick, add another tablespoon or two of milk.
Heat a pan over medium heat, grease with a little oil and dollop tablespoons of batter into the pan. Press slices of banana into each pancake. Once the top of the pancake looks dry, flip and cook for another minute or two until fully cooked through.
These pancakes are not super sweet on their own, so serve immediately with a bunch of maple syrup, Nocciolata and/or nut butter!