Awesome GF Vegan Pancakes

I've done it!!!! I have finally perfected my GF vegan pancake recipe and now I can share the love with you :) In case you haven't noticed, finding a good gluten free vegan pancake recipe online is difficult. I found one on the website "Go Dairy Free" awhile back, and while it was a good start, I must say those pancakes better deserved the name "tortilla", due to poor texture and zero flavor. I am of the school of thought that believes a pancake should be enjoyable with or without syrup and these just didn't cut it. 
Until I came along.....

Gluten-Free Vegan Pancakes 
Ingredients

• 1-3/4 Cups Plain Milk Alternative of Choice (I used rice)
• 1/4 Cup Canola Oil, Plus Some for the Skillet
• 2 Tablespoons Ground Flaxseed
• 2 Tablespoons Honey (Agave Nectar if vegan)
• 2 Teaspoons Apple Cider Vinegar (lemon juice might work too)
• 2 Teaspoon Vanilla Extract
• 2 Cups Gluten-Free Flour Blend (buckwheat blend)
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 tsp sugar
• 1 1/4 tsp xanthan gum

Measure the milk alternative in a glass measuring cup. Stir In the 1/4 cup of oil, flaxseed, agave or honey, vinegar, and vanilla. Set aside for moment. In a pitcher, sift together the flour, baking powder, baking soda, xanthan gum, sugar, and salt. Add the milk alternative mixture and mix well. Heat a small amount of oil in a large skillet over medium-low heat (250 degrees). Using roughly 1/4 cup per pancake, pour the batter into the pan. Cook the pancakes until the outside edge begins to look dry, and bubbles break on the surface of the batter, and they are very golden brown (time varies). Flip and cook the other sides for about 2 to 3 minutes, or until golden brown (my photo doesn't show it, but pancakes will be a little "grayish" due to the buckwheat).

Serve with maple syrup, fresh fruit, or your favorite whipped “cream” topping.