3 Tbs Tapioca starch
2 tsp aluminum-free baking powder
1 1/2 cups (200 g) buckwheat flour
1 1/2 cups (360 ml) oat or almond milk
3 Tbs maple syrup
1 Tbs organic vanilla
1 Tbs coconut oil, melted + more for the pan
Hint: If you like your pancakes a bit richer, just substitute the 1/2 cup oat or almond milk with full fat coconut milk, but I find no need for extra coconut milk.
To make the dough, combine all the ingredients in a large bowl and whisk together. Let rest for 15 minutes, covered at room temperature.
Heat coconut oil in a pan. Use pancake molds or a cookie cutter to bake lovely looking round pancakes. Make sure you heat and oil the molds/cutter before you add the batter. Cook it for a couple of minutes until it starts to bubble. Then remove the molds and flip. Cook through for another 2-3 minutes. Repeat until all the batter is used.