Not too thick, not too thin and vegan!
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!
*Can substitute flaxseed meal or chia powder.