Gluten Free Pancake

Whisk together: 1 cup Buckwheat Flour 1/2 cup brown rice flour 3 tbs sugar 1 3/4 tsp baking powder 1/2 tsp salt 1 tbs almond meal (if you don't have this handy, just leave it out and increase butter or canola oil to 3 tbs) Whisk together in another bowl: 1 cup plain natural yogurt 3/4 cup milk (heat up to either warm or room temperature) 2 tbs canola oil or 2 tbs unsalted butter, melted 2 large eggs 1 tsp vanilla Add the wet ingredients to the dry ingredients and whisk gently until just mixed. Don't overmix. Cook over griddle or on nonstick pan. Add a small pat of butter or splash of canola oil on the pan for each pancake. Serve with slices of lemon, maple syrup and butter.