In a small bowl, combine the almond milk, apple cider vinegar and vanilla extract. Whisk to combine and set aside. This is your buttermilk.

In a blender container add the buckwheat flour, almond flour, oats, chia, maple syrup, baking powder, baking soda, cinnamon and salt. Pour in the buttermilk mixture and blend on high speed for 1-minute or until smooth. Let sit for 10 minutes to thicken.

Bring a non-stick skillet to medium heat and add a dollop of coconut oil. Swirl around the skillet. Add ¼ cup of the batter to the skillet and cook until bubbles begin to form and the pancake looks firms around the edges, 3 minutes. Flip and cook the other side until golden browned, 2-3 minutes. Continue this process until you’ve used all the batter, cooking 3 pancakes at a time (if there’s space on the skillet).

Optional to keep pancakes warm the oven at 300. Place in a square dish with a lid and warm until ready to eat. Serve with your favourite toppings! I like a square of vegan butter, maple syrup and fresh berries.