1: In a bowl whisk together soy milk, apple cider vinegar, vanilla extract, and maple syrup.
2: In a separate bowl, add buckwheat flour, cocoa powder, baking powder, ground flax seeds, and salt, then combine.
3: Add the wet mix into the bowl with the dry mixture and stir until you reach a smooth batter.
4: Preheat a non-stick fry pan on medium heat, pour around 1/4 cup of batter to form each pancake and cook each side for 2-3 minutes.
5: Serve with your favourite toppings and enjoy immediately.
