Combine ground flaxseed and water in a small bowl and set aside. Measure your almond milk in a liquid measuring cup and add the apple cider vinegar. Stir and set aside.
In a medium bowl, whisk buckwheat flour, baking powder, salt, and cinnamon together. Add the almond milk mixture, flax eggs, maple syrup, coconut oil, and vanilla extract. Stir until batter is smooth.
Allow the batter to rest for 5 minutes while you heat a large nonstick skillet or griddle over medium heat.
Spray the skillet with cooking spray. Make a small test pancake before using the rest of the batter.Using a ¼ measuring cup, scoop batter and pour onto the skillet. Let the pancake cook for 1 to 2 minutes, or until small bubbles appear and the sides have firmed. Flip and cook again for 1-2 minutes. Remove cooked pancakes from skillet and repeat with remaining batter.
Serve with maple syrup and other optional toppings such as fruit, vegan butter, coconut whipped cream, or chocolate chips.
Notes
You want to try not to overmix the batter. This will create more airholes in your pancakes. Tastes the same though!
Let the batter rest for about five minutes before starting to pour the batter onto the non-stick skillet. This allows the batter to absorb some of the liquid making for a more fluffy texture.