In a pan over medium heat, melt the vegan butter until it foams. Allow it to simmer for a minute or two. You will see that the butter foam is turning brown and there are little brown granules on the bottom of the pan. Immediately take the pan off the heat and allow it to cool.
In a bowl, add the buckwheat flour with a pinch of kala namak and slowly add the soya milk, whisking to incorporate.
Once you have a smooth batter, add the baking powder and the cooled brown butter and whisk it into a smooth batter.
Heat up a frying pan over medium heat and brush with oil.
Spoon about 25 grams (two tablespoons) of the pancake mix per pancake into the pan. Keep cooking until you see bubbles form and burst. (usually a minute or two)
Once the bubbles start to pop, flip the pancake gently. Fry until both sides are nicely golden brown.
Repeat with the rest of the mix. Keep the pancakes covered with a kitchen towel while you cook the others, so that they remain soft.
Cream Cheese Filling
Finely chop the yuzo zest.
In a bowl, transfer the cream cheese and add the kala namak and the finely chopped yuzu zest. Mix thoroughly until smooth.
Assembly
Cut the avocado in half and remove the seed. Slice the avocado lengthwise into thin slices.
Spoon a teaspoon of the yuzo cream cheese into the centre of the pancake and add two slices of avocado on one side.
Bring the two sides together and use a bamboo skewer to hold it together.