Vegan Buckwheat Pancakes

When I was younger, I hated all breakfast food.
At breakfast, instead of eating bacon and eggs or a bowl of cereal, I ate leftovers. Sometimes it was spaghetti, other times it was fried rice. It wasn't until middle school when I started to eat a "normal" breakfast. Now, breakfast is my favorite meal of the day. I don't have a favorite breakfast food, but...
I love pancakes. These buckwheat pancakes make a delightful breakfast. So healthy and easy to make, these pancakes will please everyone. My non-vegan family scarfed them down and asked for more even before I got to taste them.

Ingredients:

• 1 cup buckwheat flour 
• 1/2 cup agave nectar or maple syrup 
• 1 1/2 tsp aluminum-free baking powder 
• 1 cup almond milk
• 2 tbsp ground flax seeds
• 1 tsp cinnamon
• coconut oil
• maple syrup 
• earth balance 
• blackberries 

Directions:
In a large bowl, combine the buckwheat flour, baking powder, ground flax seed, and cinnamon. Whisk all of those ingredients together. Add the agave nectar and almond milk to the dry ingredients and whisk until everything is well combined. Heat a griddle or skillet with a 1/2 tbsp of coconut oil or use coconut oil spray. Using an ice-cream scoop, ladle the batter into the pan. When you see little air bubbles forming on the top of the pancake, flip them and cook until both sides are golden brown. Repeat until you are all out of batter. (makes 8 pancakes) Enjoy!