In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a medium bowl, whisk together the almond milk, eggs, maple syrup, avocado oil, apple cider vinegar, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.

Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a 1/3-cup scoop to pour the batter into the skillet. Cook the pancakes for 1 1/2 to 2 minutes per side, or until puffed and cooked through, reducing the heat to low if the pancakes are browning too quickly.

Serve with maple syrup and strawberry compote.