Buckwheat Pancakes

1 cup buckwheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1 cup non-dairy milk
1/4 cup + 2 tbsp hot water
1 tbsp vegetable oil
1-2 tbsp fruit jam
1 dry egg replacer

In a medium mixing bowl, sift or whisk together the flour, baking powder and soda, cinnamon, and salt. In a small bowl, combine the margarine, jam, and hot water and let sit for 1-2 minutes. Give the mixture a stir, then mix in the dry egg replacer.  Add the contents of the bowl, along with the milk, to the dry ingredients and mix until combined. Let the batter sit for a few minutes before cooking.

Fry the pancakes in a small amount of margarine or oil on medium heat (I usually use a 3 tbsp disher to portion the batter for each pancake, and cook for 2.5 minutes on the first side, 2 minutes on the second). Serve with maple syrup or extra jam that's been warmed.