1 1/2 tbsp coconut sugar (brown sugar or organic cane sugar works too)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
3/4 cup (195 g) sourdough discard
3 tbsp melted vegan butter (coconut or avocado oil works too)
1 flax egg (1 Tbsp ground flaxseed 3 Tbsp water)
1/2 cup 2 Tbsp almond milk (or any non-dairy milk) (written exactly as shown — read as 1/2 cup + 2 Tbsp)
1/2 tsp vanilla extract
Method
In a large bowl, whisk the buckwheat flour, coconut sugar, baking powder, baking soda, and salt making sure to get rid of any lumps.
Add the sourdough discard, melted vegan butter, flax egg, almond milk, and vanilla extract and mix until just combined. The batter should be thick and lumpy (this is normal). Let it sit for 5 minutes.
Heat a pan over medium heat with vegan butter or cooking spray.
Pour the batter in small circles (about 1/4 cup per pancake), and cook for 2-3 minutes on each side until golden brown (browned and puffed up).
Serve with fresh fruit, maple syrup, and your favorite toppings.