Place warm coconut oil, coconut yogurt, and vegan honey in a bowl. Mix baking soda and lemon juice in a cup, then pour the bubbly mixture into the bowl to create a light and airy pancake batter. Stir until smooth.

Pour in buckwheat flour, flax meal, and a pinch of salt. Thoroughly mix the ingredients until the batter flows off the spatula in a wide ribbon. Adjust consistency by adding water if needed; a slightly thicker batter is preferable for these pancakes.

Heat a frying pan greased with coconut oil. Ladle the batter onto the pan and flatten it to form a round pancake. Cook until bubbles appear on the surface.

Flip the pancake using a spatula and fry the other side until golden brown. Repeat the process with the remaining batter, adding coconut oil to the skillet as necessary.

Decorate the buckwheat pancakes with fresh berries and mint leaves, drizzle with honey, and serve for a delicious and wholesome breakfast.