In large bowl, whisk together flour, baking powder, vanilla, and salt. In another bowl, whisk together eggs, melted coconut oil, and almond milk; pour over dry ingredients and whisk until combined.
Melt a little coconut oil in non-stick skillet over medium-high heat. Ladle or pour batter (about 1/4 cup / 50 mL per pancake, into the pan; spread slightly to form pancakes. Cook until bubbles appear on top, about 3 minutes. Flip and cook until bottom is golden brown, about 1 minute.
Drizzle with maple syrup and top with fresh fruit. Enjoy!
If you really love coconut feel free to add 2 tablespoons unsweetened flaked coconut to the batter or sprinkle some on top of the buckwheat pancakes when serving.