Place banana, buckwheat flour, coconut flour, baking powder, salt and cinnamon into a blender jug (or food processor jug). Pour in the rice milk, then the vanilla and the apple cider vinegar. Blend until you have a very thick, smooth batter; the consistency should almost be like wet, slightly runny mousse.
*If the batter seems a little too thick, add a few extra tablespoons of milk or water to thin the batter.
*I usually use dark chocolate chips in these pancakes. Make sure you check that your chocolate is vegan-friendly!