Blueberry Buckwheat Pancake Recipe

Happy Pancake Tuesday! Here's the recipe from Delicious Detox that I tweeted about earlier. Love this with some coconut butter on top...
¾ cups light or dark buckwheat flour
½ teaspoon (5 mL) cinnamon
¼ teaspoon (1 mL) sea salt
1 cup (250 mL) fresh or frozen blueberries
3 tablespoons (45 mL) unsweetened rice or almond milk
3 tablespoons (45 mL) water
2 tablespoons (30 mL) sunflower oil
½ teaspoon (2 mL) vanilla extract
1 flax egg replacer*

*To make the flax egg replacer, combine 1 tablespoon (15 mL) of ground flaxseed with 3 tablespoons (45 mL) of water and let it sit for 2 minutes.

1. Stir the flour, cinnamon, and salt together in a medium mixing bowl. Stir in the blueberries.
2. Combine the milk, water, 1 tablespoon (15 mL) of the sunflower oil, and the vanilla in a small bowl.
3. Stir the flax egg replacer into the milk mixture.
4. Pour the milk mixture into the flour mixture, mixing until just combined, using a whisk if necessary. If the batter is too stiff, add a little more milk.
5. Heat the remaining 1 tablespoon (15 mL) of sunflower oil on a griddle or in a sauté pan over medium-low heat, and then pour 2 tablespoons (30 mL) of the batter onto the griddle or sauté pan, making 4 pancakes. Buckwheat flour browns quickly, so make sure the griddle is not too hot.
6. Once the edges are slightly browned and a few bubbles have formed on top, flip the pancakes over to cook the other side.