Dehydrate at 115°F (46°C) for 3 hours. Then using a spatula carefully flip the pancakes and dehydrate for another 3 hours. Serve warm, straight out of a dehydrator.
Store leftover pancakes covered in the fridge for 1-2 days, though best when fresh.
*I made the buckwheat flour by grinding buckwheat groats in a Vitamix.
**Depending on the ripeness of your bananas and on how absorbent the dry ingredients are, you might not need to use any almond milk. However, the batter does thicken up over time. If that happens, add a little more liquid to the batter.
***You can find the recipe for whipped coconut cream here.