In a large bowl, mix the buckwheat flour, ground flax, salt, baking powder and baking soda.
Add mashed banana, vegan milk and agave syrup to the dry ingredients and mix to combine, until you obtain a thick but runny batter.
Grease a cast-iron skillet and heat over medium heat.
Scoop 1/4 cup batter into the skillet and cook until little bubbles appear on the surface (about two minutes). Flip over and cook for two more minutes.
Transfer on a plate and cover with a clean towel to keep warm.
Continue the same with the remaining batter, greasing the skillet every time you start a new pancake.
Before serving, top with banana slices, toasted almonds and a drizzle of organic raw honey.