Buckwheat Pancakes

1 ½ cups buckwheat flour
½ cup all-purpose flour
½ tsp salt
1 ½ tsp active dry yeast
1 ½ cups warm water
½ tsp granulated sugar
5 tbs brown sugar
1 ½ tsp canola oil
1/3 tsp baking soda
3 tbs oat bran
1 tsp cinnamon
In a large bowl, whisk together buckwheat flour, all-purpose flour and salt.
Dissolve yeast and granulated sugar in water. Proof then combine with flour mixture. Cover with plastic wrap and set aside at room temperature for 4 hours, until doubled and fallen.
Add remaining ingredients. Drop batter, about 2 tbs at a time, onto an oiled, heated griddle. Cook until edges begin to bubble. Turn over and cook on the other side. Serve with butter and maple syrup or peanut butter and apple sauce. Makes 1 dozen.