Make a psyllium 'egg' by mixing the psyllium husk powder with 2 tbsp of water and setting aside for 10 minutes to thicken.

Pour the plant milk into a jug and stir in the lemon juice. Set aside for 5 minutes - don't worry if it curdles.

In a small bowl, mix together the milk/lemon juice combo (i.e. the vegan buttermilk), psyllium egg, melted vegan butter and the 3 tablespoons of water with a fork.

Combine all the dry ingredients into a large mixing bowl and make a well in the centre. Pour in the wet ingredients and stir well with the fork.

Heat a non-stick pan over medium-high heat and cook small ladlefuls of the pancake mixture in batches.

Serve with your favourite toppings!