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In a mixing bowl, whisk together unsweetened almond milk, vinegar, syrup, vanilla, and oil. Set it aside.
In another large mixing bowl, stir together all the dry ingredients: buckwheat flour, baking soda, and baking powder. Make a well in the center and pour the liquid ingredients in the middle.
Whisk until it forms a smooth, slightly thick batter with no lumps.
Warm a pancake griddle under medium heat with a little olive oil or coconut oil.
Pour ¼ cup of batter onto the warm oiled griddle. Use the back of a spoon if needed to spread batter into a lovely round-shaped pancake.
Cook until bubbles form on top and sides are set and dry - about 2 minutes, then slide a spatula under the pancake and flip on the other side. Cook for an extra 30 seconds on this side.
Serve immediately or cool on a rack while you area cooking the rest of the batter. You should be able to make 11 pancakes.
Serve with toppings of your choice, like maple syrup, brown rice syrup, almond butter, dairy-free coconut yogurt, berries, or banana slices, etc.