1/2 cup buckwheat flour
1/4 cup wheat germ
1/4 cup rolled oats (i use quick oats for this)
2 tablespoons ground flaxseed
1/2 teaspoon cinnamon
1/2 cup nondairy milk (I use almond milk)
sweetener, to taste (optional)
1 tablespoon oil
1. In a mixing bowl, combine all the dry ingredients (buckwheat flour, wheat germ, rolled oats, ground flaxseed, and cinnamon).
2. Slowly stir in almond milk, more or less for desired consistency, and sweetener.
3. Heat oil in a frying pan. Pour 3 or 4 tablespoons of batter onto skillet. Cook the pancakes for 2 to 3 minutes, or until the pancake begins to bubble and the bottom lightly browns. Flip pancake and cook until second side has browned. ENJOY!
Source of recipe: The ingredients in this recipe where about all i had in the kitchen so it just kind of happened.