Combine the buckwheat flour, baking powder and cinnamon in a bowl. Whisk until combined.
Combine the almond milk, vanilla, maple syrup and coconut yoghurt into a bowl mix well.
Pour the wet ingredients into the bowl with the dry ingredients and whisk until you form a smooth batter.
Use ¼ cup of the batter to form each pancake. Cook for 3 minutes until bubbles form before flipping and cooking on the other side for an additional 2 minutes. Repeat until you have used up the rest of the pancake batter.
Serve with fresh fruit, a dollop of coconut yoghurt and maple syrup. Enjoy immediately!