In a measuring cup, combine the almond milk and apple cider vinegar then set aside.In a small bowl, combine the ground flax and water, stir and set aside to thicken.In a large bowl, add the buckwheat flour, baking powder, salt, cinnamon, ginger and cloves. Sift together and set aside.Pour the almond milk into the bowl with the dry ingredients. Add the molasses, maple syrup, vanilla extract, ground flax mixture, and coconut oil. Stir to combine. Set aside to sit for 5 minutes while you warm the skillet.Lightly grease a skillet and warm over medium-low heat. Pour about 1/4 cup batter for each pancake. Cook for a few minutes until edges appear firm. Flip with a spatula and continue to cook for a few minutes on the opposite side, until cooked through. Serve warm with pure maple syrup and fruit (if desired) and enjoy!