Mix the 1 ½ cups Rice Milk, 1 tsp Vanilla Extract, 2 tsp Apple Cider Vinegar, and 1 tbsp Avocado Oil in a large mixing bowl.
Sift the ¾ cup All Purpose Gluten Free Flour, ¾ cup Buckwheat Flour, ¼ tsp Baking Soda, 1 tsp Baking Powder, 2 tbsp Sugar, and ¼ tsp Cinnamon into the wet ingredients and whisk until combined. The batter should be a thick but still pourable consistency with no lumps. Scoop approximately ½ cup of batter and pour onto a hot and oiled skillet. When the edges of the pancake appear cooked flip and continue cooking on the other side. Remove from heat when cooked through. Continue this process until all the batter is used.
Serve pancakes with syrup, or jam and enjoy!
