In a blender, whirr
2T / 30ml flaxseed to grind (always keeps better if you grind as needed)
3/4 c 180ml buckwheat flour
2 t / 10ml baking powder
1T / 15 ml brown sugar
Pulse to mix
1 c / 250 ml almond milk
1 large egg or egg substitute
1 T / 15 ml butter or oil or coconut oil
Mix just to combine (you might need a spatula to help).
If needed just enough milk to make a thick but pourable batter.
Pour pancakes into a nonstick pan buttered or sprayed with cooking oil on medium high heat, about the size of your palm. They will spread and puff a little.
When bubbles appear and the edges start to look dry, time to flip. My frypan does four at a time.
They can be kept warm in a 150F oven as additional batches are made. Recipe can be doubled. Finished pancakes can be frozen with parchment in between for reheating in the toaster.
Serve with fruit and maple syrup.