In a large bowl, mix together the eggs, milk, avocado oil, pure maple syrup, and vanilla extract until well combined. Note: you can also prepare the batter in a food processor.

Stir together the dry ingredients (buckwheat flour, baking powder, baking soda, cinnamon and sea salt) in a separate mixing bowl.

Pour the wet ingredients into the bowl with the dry ingredients and mix well until a smooth, thin batter forms. Note that the batter may look fairly runny. This is normal.

Allow the batter to sit for 10 minutes and stir it occasionally.

Heat a large nonstick skillet over medium high heat and add enough cooking oil to coat the surface. Allow the skillet to heat up for a few minutes.

Measure ¼ cup of pancake batter and pour it onto the hot skillet. Cook multiple pancakes at a time. My 12-inch skillet has room for 3 small pancakes. Allow the batter to cook 2-3 minutes, or until small bubbles rise to the top of the batter. Use a spatula to flip the pancakes and cook the second side for another 1-2 minutes, until pancakes are cooked through and both sides are golden brown.

Transfer pancakes to a plate and repeat for the remaining batter.

Serve pancakes with your favorite toppings like butter and a drizzle of maple syrup or honey. Other topping suggestions: Greek yogurt, fresh fruit like fresh berries, almond butter or peanut butter.

Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.