In a small bowl, mix plant milk and lemon juice and set it aside.

In a mixing bowl, mix together brown rice flour, buckwheat flour, baking powder and salt.

Add applesauce and agave syrup and mix it together.

Add the plant milk and mix well then add the lemon zest and mix again.

Let the pancakes batter sit for approx. 15 minutes.

Heat up a small pan (medium to medium-high heat). If you don’t have a non-stick pan you might want to add a little oil or vegan butter to the pan (and remember that the first pancake always turns out a little weird)

Now for the get-the-best-pancakes-ever trick: THE LID! Pour in a little less than ½ cup (1 dl) pancake dough to the pan and cover the pan with a lid.

Let the pancake cook/bake until it is filled with small bubbles and there is no “liquid” dough – then flip it and bake it a little on the other side (no lid on the pan for this side)

Continue until there is no more dough left.

Serve with all your favorite pancake fixing’s. My personal favorite is maple syrup or vegan wripped cream.