In a medium bowl, whisk buckwheat flour, flaxseed, baking powder, and salt.
Whisk in coconut oil, yolk and, milk
In a small bowl lightly beat egg white and vanilla. Gently fold into batter.
Heat a large skillet over medium heat. Lightly coat with coconut oil.
Pour ¼ cup of batter into the hot skillet. Once the bubble that form on the edges on the pancake look dry (about 1-2 minutes), gently lift one side using a thin spatula. If it is golden brown, flip and cook on the other side for another 1-2 minutes.
Serve warm with pure maple syrup, fresh fruits, and a sprinkle of cinnamon!
* Nondairy milk can be substituted for regular milk.