1 1/4 cup buckwheat flour (buckwheat is naturally gluten free chock full of nutrients)
1/4 cup of coconut or brown sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp sea salt
1/3 cup full fat coconut yogurt
1 tbsp vanilla extract
1 cup almond milk
1 tsp apple cider vinegar
Combine almond milk and vinegar and set aside for 5 minutes (this is how you make vegan buttermilk).
In a mixing bowl, sift flour, sugar, cinnamon and baking powder together. Add yogurt vanilla and buttermilk mixture. Stir just until combined. The mixture will be thick. Let the batter sit for at least 10 minutes. Heat a skillet on high for 2 minutes. Reduce heat to medium for another 3 minutes. Coat the pan with coconut oil, butter or cooking spray. Using a 1/3 size measuring cup to scoop out mixture into pan. You should fit 3-4 small pancakes in the pan. cook for 2-3 minutes or until sides begin to get bubbly and firm. flip over and cook for another 2-3 minutes.
Serve with fruit, maple syrup, chocolate chips, or even peanut butter!