Step 1

Prep: Combine the ground flax with water in a small bowl to make an “egg.” Combine the soy milk with the apple cider vinegar in a separate small bowl; let sit for 5 minutes, until the milk “curdles.” Add the thickened flax egg and molasses to the bowl with the milk and mix until well combined.

Step 2

Dry Ingredients: add the buckwheat flour, oat flour, ginger, cinnamon, cloves, nutmeg, allspice, baking powder, and salt to a large bowl and whisk well. Form a well in the center of the mix, then pour in the wet ingredients and fold into the batter until no clumps remain.

Step 3

Cook: Bring a nonstick pan skillet to medium-low heat (if it is not nonstick, grease it with oil or vegan butter). Pour ½ cup of the batter into the skillet and cook for 3-4 minutes, until bubbles form and pop in the batter and the edges of the pancake look cooked. Flip, then cook for an additional 2-3 minutes, depending on personal preference. Repeat with the remainder of the batter.

Step 4

Serve: Serve warm, and top as desired. Store leftovers in the refridgerator for up to 5 days, or in the freezer for up to one month in a freezer bag.