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In a medium bowl, mix the buckwheat flour, gluten-free flour, soy milk, and sourdough starter discard. Cover and place in the fridge overnight.
The next morning, place the mixture on the counter and let warm to room temperature. Sprinkle the baking powder, baking soda, and sea salt on top of the mixture.
In a small bowl, combine the applesauce, maple syrup, flaxseed meal, vanilla extract, avocado oil, and lemon juice. Stir it into the pancake batter.
Heat a small saucepan or pancake griddle on medium heat. Add a small amount of avocado oil. Pour ¼ cup of batter for each pancake. Cook for 2 to 3 minutes, flip the pancake, then cook for another minute.
Top the pancakes with banana slices and maple syrup. Serve with your favorite toppings!