Place all the ingredients for the pancake batter in a bowl and mix well (no need to sift the flours).
For best results, let the batter sit at room temperature for about half an hour before making the pancakes (I found this made the pancakes super fluffy, but if pressed for time the recipe still works without this step).
Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.
Cook on a low heat for a few minutes until you see little bubbles appear on the surface of the pancake.
Use a spatula to flip it over and cook for another few minutes, until golden brown and crispy on both sides.
Repeat for the rest of the batter - makes around 8 pancakes.
Best served with extra maple syrup, fresh berries and coconut whipped cream.
Leftovers keeps well covered in the fridge. Just reheat in a dry frying pan or pop in the toaster!
*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the pancakes fluffy. If you don't want to use lemon juice, substitute with 1 teaspoon apple cider vinegar instead.**You can alternatively use almond flour.