Mash the banana, then whisk it together with the milk, olive oil and vanilla extract.
Add the buckwheat flour, bicarbonate of soda, cinnamon and salt, and mix until thick and gloopy.
Add a little oil to a non-stick pan on a medium heat, then spoon 2 tbsp of your batter into the pan to form the pancakes. Cook as many as your pan can fit at a time. Drop 4 or 5 blueberries into each pancake and when they start to bubble, flip them over, cooking for a further 2 minutes until golden. Repeat with the whole mix.
While the pancakes are cooking, add the berries to a small saucepan, along with the lemon juice and vanilla extract and allow to heat very gently, stirring from time to time.
Once all the pancakes are cooked, stack them high and top with the compote and toppings of your choice.