1 tablespoon avocado oil (or other neutral oil like canola)
In a small bowl, add flaxseed and 2 1/2 tablespoons water to make a flax egg; stir. Set aside for 5 minutes.
In a medium bowl, add non-dairy milk and vinegar; stir. Set aside for 5 minutes.
In a medium bowl, add buckwheat flour, baking powder, baking soda, cinnamon, salt and nutmeg; stir.
To the bowl with the milk and vinegar mixture, add flax egg, mashed banana and oil. Whisk to combine. Slowly pour the wet ingredients into the dry ingredients; stir until just combined. Let the batter sit for 5 minutes.
On a greased griddle or skillet, add 1/4-cup dollops of the batter. Cook for 5 minutes on each side, until lightly browned. Repeat until all of the batter is used up.
Serve with maple syrup, sliced banana, berries and nuts!