Whisk in juice, then blend in egg, sugar and zest.
In a small bowl, combine plain flour, baking powder and baking soda.
Add dry ingredients to buckwheat mixture and stir until just combined. Stir in oil and vanilla.
Lightly spray non-stick frypan with cooking oil, Heat over medium heat. When frypan is hot enough that water droplets jump before evaporating, ladle in batter (3 tablespoons per pancake). Cook for about 2 minutes or until edges are dry and tops are covered with bubbles.
Flip pancakes and cook for about 1½ minutes more or until golden brown on second side. Repeat with remaining batter.
Recipe Notes
Per serve: 1024 kilojoules, 7g fat (1g saturated), 859mg sodium, 39g carbohydrates, 2g fibre, 5g protein