In a mixing bowl, whisk together the sourdough starter, egg, coconut milk, vanilla extract and agave nectar.

Add in the salt, buckwheat flour, all-purpose flour and baking soda. Stir until the batter is smooth.

Allow the batter to sit for a couple of minutes in order to allow the sourdough starter to react.

Fold in the chopped cherries.

Heat a large skillet to medium and add enough oil/butter to coat the bottom.

Measure ¼ cup of batter and pour it on the hot skillet (depending on the size of your skillet, you should be able to cook 2 or 3 pancakes at a time).

Cook until the sides of the pancakes firm up and bubbles rise to the top.

Flip and cook an additional minute or two until pancakes are cooked all the way through.

Serve with butter and pure maple syrup or agave or honey.