Prepare buckwheat the night before by adding it to a glass jar, covering with about 1.5 to 2 cups of water and stirring through a splash (around 1 tsp) of lemon juice or apple cider vinegar.
In the morning, drain and rinse well.
To make the apricots, heat a large, heavy skillet over medium heat and add a few teaspoons of oil - I use coconut as it tastes lovely with the apricots, butter would also work well here.
Add the apricots, with the skin side facing up. Allow to cook around 2 - 3 minutes until the bottom is starting to char. Note that you only want them just blackened - the apricots shouldn't taste burnt so be careful not to cook too long on either side.
Flip each apricot, and continue to cook another minute or two on the other side. Remove from heat and use a spatula to move to a plate to stop them cooking further.
To make the porridge, add the rinsed buckwheat, milk, banana, cinnamon and two of the apricot halves to a blender. Blend until well combined and creamy - this will depend on how powerful your machine is - as a guide, my Vitamix does the job in about 20 seconds, but my older blender would take about two minutes.
Spoon the porridge into three small bowls and top with two or three apricot halves each.
Add a sprinkle of nuts or seeds to serve if you like, as well as a drizzle of coconut cream.
Recipe by to her core at https://tohercore.com/charred-apricot-buckwheat-porridge/