In a medium mixing bowl, mix together the flour, sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.

All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.

Preheat your skillet over medium-low heat and brush with 1 ½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.

Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed.

While the pancakes cook, remove the coconut milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind.

Place hardened cream in a chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla and powdered sugar and mix until creamy and smooth, about 1 minute. Taste and adjust sweetness as needed.

To serve, layer pancakes with the whipped cream and berries. Serve immediately.