In a bowl, whisk together the all-purpose flour, buckwheat flour, baking powder, baking soda and sugar. Add in the whisked egg, vanilla extract and buttermilk. Gently combine and mix out large lumps, but do not overmix.
Heat a greased pan on medium-low and (using either a squeeze bottle or a tablespoon) drop tiny rounds of batter onto it. Let the pancakes cook until they begin to bubble and brown on the bottom. Flip them using chopsticks or a spatula to cook the other side.
Fill up a bowl with the pancakes and top with nuts, fresh fruits, shredded coconut, maple syrup or whatever else your heart desires!
Enjoy with a cup of Anthony’s Goods Earl Grey Tea. The hints of vanilla perfectly complement this breakfast.
