In a medium bowl combine milk, lemon juice, canola oil, maple syrup, pumpkin and vanilla extract and mix well. Set aside. In a separate bowl, whisk together flours, soda, salt, cinnamon, ginger, nutmeg and baking powder until well combined. Add wet ingredients to dry ingredients and mix until just combined. Let batter rest for 5 minutes.
Grease griddle or pan with fat of choice (I use canola oil) and preheat for 5 minutes or until hot. Spoon batter onto griddle or pan and cook until edges are set and bubbles begin to appear (1 or 2 minutes), flip and cook an additional 45 seconds or until done. These are wonderful plain, served with maple syrup or also apple butter.
Sorghum or millet flour works well in place of buckwheat. We have also used all gluten-free flour mix instead of 1/2 buckwheat and 1/2 gluten-free flour.
I have also substituted sweet potato puree instead of pumpkin and they are great. Enjoy!