Add the lemon juice (or ACV) to the Non-dairy milk and set aside. Let it sit for 5-7 minutes to curdle.
Mix the buckwheat flour (plus regular flour if using), baking powder, sugar, cinnamon, and salt into a large bowl.
Add the remaining ingredients and gently mix until the ingredients are incorporated. (Do not overmix, some lumps are okay)
Let the batter rest for 10 minutes.
Heat a non-stick skillet over medium-low heat. Add a bit of vegan butter or spray lightly with oil. Then scoop about 1/3 of the batter and pour it into the pan. Cook until bubbles start to appear and the edges look dry, about 2-3 minutes. Then, flip the pancake and cook for 1-2 minutes. Repeat until all the batter is gone.
Serve with maple syrup, fresh fruit, and enjoy!