In a large bowl, whisk together the buckwheat flour, cocoa powder, baking powder, baking soda and salt until well combined. In a medium bowl, whisk together the egg, almond milk, coconut oil, vanilla extract, almond extract and honey until well combined. Add the wet ingredients to the bowl with the dry ingredients and mix until just combined.
Set a large nonstick frying pan over medium / medium low heat and add coconut oil. Give the batter a quick stir, then pour about ¼ cup for each pancake into the skillet.
Cook for about 2 to 3 minutes, until small bubbles start to form on the surface. Flip the pancakes and continue to cook for another about 1 minute, until golden brown and set.
Serve with your favourite toppings.