Add both flours, sugar and baking powder to a medium to large mixing bowl and whisk to combine.

Measure out your lemon juice in a liquid measuring cup, then add the non-dairy milk until you reach one cup.

Add oil and the lemon extract to the mixing bowl and whisk to combine.

Slowly add your cup of lemon juice and milk, a little at a time, to the dry ingredients and gently, slowly stir until just combined. You may not use all of the liquid. Then stir in the lemon zest.

Preheat a non-stick frying pan over medium/medium-low heat. You want it warm but not hot. I tried it with and without additional oil in my non-stick pan and found it didn’t make a difference to the end product. But if you are using oil, add a very small amount and the oil should not smoke when added to the pan.

Once hot, drizzle the surface with oil (if necessary for your pan) but wipe away any surface excess with a paper towel. You don’t want any pools of oil, just a light grease.

Then pour a small amount of mix into the pan. Cook until bubbles appear, and the sides are beginning to dry - about 3 minutes. Cook for another 2-3 more minutes on the other side.

Once all pancakes are cooked, stack them up, drizzle with your preferred toppings.

Serve and enjoy!