Preheat a griddle until it's hot (on an electric griddle, I heat it to 400 degrees).
In a medium bowl, whisk together the sorghum flour, buckwheat flour, ground flaxseed, baking powder, salt, and cinnamon.
Whisk into the flour blend the coconut milk, olive oil, and maple syrup until a moderately thick batter is formed.
Using a small scoop, scoop batter onto hot griddle and cook on one side until bubbles form, flip before the bubbles break open. Cook on the other side until golden browned
Move pancakes to a cooling rack, serve hot with your favorite toppings
Enjoy!
Notes
**If you want to make these pancakes sugar-free, replace the maple syrup with 2 Tablespoons baking Stevia and add 2 Tablespoons of coconut milk