LEMON PUREE -
Slice 6 lemons in half, juice and remove seeds. Reserve juice for another use. Place juiced lemons in medium sauce pan and cover with cold water. Bring to a boil and reduce heat to medium low and cook for 1 hour adding more water if necessary, Turn off heat and steep lemons until cool.
Strain lemons and remove any remaining seeds. Puree lemons in high power blender or food processor until very smooth. Store by freezing in ice cube trays or small plastic containers until needed.
PANCAKE MIX - COMBINE
1 cup unbleached four, 1/2 cup whole wheat flour, 1/4 cup buckwheat flour, 1/4 cup semolina or cornmeal
ADD - 2 tablespoons baking powder, 2 tablespoons sugar, 2 teaspoons salt - Mix thoroughly. Store in an air-tight container.
Pre-heat oven to 375 degrees for at least 10 minutes. Combine dry ingredients and set aside.
Mix together plant-based milk, vinegar, ground flax and water. Let sit for 2-3 minutes until thickened.
In a large bowl or stand mixer add lemon puree, olive oil, white and brown sugars, vanilla, lemon zest, rosemary and thickened plant milk mixture. Mix until combined and then gently stir in dry ingredients until thoroughly combined.
Prepare a 1/2 dozen sized muffin tin with canola oil spray and using a medium ice cream scoop or 2 ounce measuring cup, fill the muffin tin and bake at 375 degrees for 35-40 minutes and golden brown. Cool on a rack.