In a large mixing bowl combine the two flours, yogurt, and water. Mix thoroughly and cover with a cloth. Allow the batter to set on the counter for 12 to 24 hours.
Add the sucanat, eggs, baking soda, and salt to the batter. Mix until smooth.
Heat a large skillet (preferably cast iron) over medium heat. Pour the batter on the skillet to create the size pancakes desired.
Allow the cakes to cook for about two minutes or until bubbles form over the cake. Flip the cake and cook on the other side for about one minute.
Repeat until all the batter has been used.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/buckwheat-pancakes-inspired-by-the-long-winter/