Lemon Poppyseed Pancakes

Method

1. In a bowl combine 1 cup plant-based milk, 2 tbsp lemon juice, the zest of 1 small lemon, 1 tbsp maple syrup and 1 tsp vanilla extract.
2. Add in 1 cup buckwheat flour, 2 tsp baking powder and 1 tbsp poppyseeds. Mix well.
3. Pour 1/4 cup batter into a frypan to form each pancake and cook on medium heat until golden on both sides.
4. This stack goes perfect with purecocobella vanilla coconut yogurt & fresh blueberries.