Buckwheat Banana Pancakes with Blueberry Sauce

In a medium bowl, combine the buckwheat pancake mix with water, stirring until just combined with no large lumps. Add the mashed banana and fold gently into the batter.

Heat a non-stick skillet or griddle over medium heat until a drop of water sizzles on the surface.

Lightly oil or butter the cooking surface. Pour approximately 1/4 cup of batter onto the skillet for each pancake, spacing them 2 inches apart.

Cook the pancakes until the edges appear dry and bubbles form on the surface, approximately 2–3 minutes.

Flip the pancakes carefully and cook the other side until golden brown, approximately 1–2 minutes.

Transfer the cooked pancakes to a warm plate and repeat with remaining batter.

In a small saucepan, combine the fresh or frozen blueberries with orange juice over medium heat. Stir gently and cook until the berries begin to release their juices, approximately 5 minutes.

Stir in the maple syrup and continue heating until the sauce thickens slightly, approximately 2 minutes.

Pour the warm blueberry sauce over the stacked pancakes and serve immediately.