Spray a nonstick pancake griddle with cooking spray and place over low heat.

In a small bowl, whisk together the buckwheat flour, cocoa powder, baking powder, salt and truvia.

Add the almond milk and whisk until clumps are gone.

Raise the stove's temperature setting to medium/medium-high and once hot enough, scoop a spoonful of batter onto the pan. Cook for 2-4 minutes, or until bubbles stop popping on the pancake surface and when the edges and most of the surface looks dry. Flip and cook for an additional 2-4 minutes.

Do this with the rest of the batter, then serve with maple syrup, Chocolate Almond Butter, fruit, and/or chocolate chips!