1 cup nondairy milk (I use soy)
1 tablespoon apple cider vinegar
1/2 cup buckwheat flour
4 tablespoons all purpose flour
1 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
3 tablespoons oil
1. In measuring cup, mix milk with vinegar and let sit while you mix dry ingredients. Mix flours, sugar, salt, and baking power.
2. In medium bowl, whip together the oil and milk mixture. Gently stir in the dry mixture. Batter may be slightly lumpy. Do not over stir. Let batter sit 10 minutes.
3. Heat oiled griddle to medium-high. Pour batter to desired size and cook 2-3 minutes per side. Be careful not to burn them! I usually turn the heat down to a little over medium for best results.
Source of recipe: When I was little, my grandma made homemade buckwheat pancakes every Saturday morning. I grew up loving that taste and decided to create a tasty vegan version. You can get buckwheat flour at the health food store and many large grocers. It has a unique and wonderful flavor.