Sift the flour into a mixing bowl; now, create a well in the middle. Stir the remaining dry ingredients into the well.
Add in fresh lemon juice and whisk again to combine well. Gradually add in water and milk until everything is smooth and uniform. Let the batter rest for about 30 minutes. (Alternatively, mix all ingredients in your high-speed blender).
Preheat a nonstick pan over a moderately high flame; brush your pan with melted coconut oil. (You can use a pastry brush, non-stick cooking spray, or a folded paper towel).
Once hot, gently pour about 1/2 cup of the batter into the pan, spreading the batter evenly across your pan. (Use a ladle or a measuring cup).
Cook your pancake until the bubbles appear on the surface.
Turn your pancake over and cook on the other side for a further 1 to 2 minutes. When you see nice golden-brown streaks around the edges, your pancake is done. Repeat until your batter is gone. (Do not forget to wipe out the pan between batches, it makes a difference!)
Serve garnished with your favorite toppings, it’s up to you. Devour!