1. Whisk the Dry: In a large mixing bowl, combine your buckwheat flour, baking powder, baking soda, and salt. Use a whisk to break up any clumps. You want a consistent, aerated mixture.
2. Combine the Wet: In a separate container, whisk together the almond milk, egg, melted coconut oil, and vanilla extract. Ensure the egg is fully incorporated so you don't get streaks of white in your batter.
3. The Gentle Fold: Pour your wet mixture into the dry ingredients. Use a spatula to fold everything together. Don't overmix! It is perfectly fine to have a few small lumps. Overmixing can turn your pancakes dense and chewy.
4. Let it Rest: This is my most important rule. Let the batter rest for 10 minutes. The buckwheat needs this time to absorb the liquid and hydrate. This simple step is the difference between a dry, gritty pancake and a tender, fluffy one.
5. Cook to Perfection: Heat a heavy-bottomed pan or griddle over medium heat. Lightly brush it with a little extra coconut oil. Pour about 1/4 cup of batter per pancake. Wait for bubbles to appear on the surface and the edges to look dry. Flip carefully and cook for another 60 to 90 seconds until golden.

I am a huge advocate for cooking once and eating twice. You can cook a double batch of these on Sunday and keep them in the fridge for up to three days. To reheat, avoid the microwave if you can—it tends to make them rubbery. Instead, pop them in the toaster on a medium setting or give them a quick sizzle in a pan with a tiny bit of butter or coconut oil to bring back that crisp, delicious edge.

If you want to freeze them, let them cool completely on a wire rack first. Then, stack them with parchment paper between each pancake and store them in an airtight freezer bag. They will stay fresh for up to a month.