1 cup buckwheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
1 1/4 cup non-dairy milk
1 tbsp dairy-free margarine
1 tbsp fruit jam
1 egg worth of egg replacer
In a medium mixing bowl, sift or whisk together the flour, baking powder and soda, cinnamon, and salt. In a small bowl, combine the margarine and jam and microwave until the marg has just melted. Add the milk, marg and jelly mixture, and egg replacer to the dry ingredients and mix until combined. Let the batter sit for a few minutes before cooking.
Fry the pancakes in a small amount of margarine or oil on medium heat (I usually cook for 2.5 minutes on the first side, 2 minutes on the second). Serve with maple syrup or extra, softened jam.
