Vegan Blueberry, Lemon and Chia Pancakes

In a small bowl, whisk up the chia seeds with water, and leave to plump up whilst you prep the other ingredients
In a large mixing bowl, whisk together the flour, baking powder, lemon zest and salt
In a large mixing jug, whisk together the milk, yogurt, coconut oil, vanilla extract, lemon juice and mixed up chia seeds.
Make a well in the middle of the flour, then pour in the wet ingredients. Mix well, then fold in the blueberries.
If you like, you can cover the bowl with clingfilm and refrigerate until you need the mixture.
To cook the pancakes, heat some oil (I use coconut) in a skillet or frying pan, until a little pancake batter starts to sizzle and then drop in spoonfuls of the mixture.
Once the mixture starts to show bubbles and look dry on the top, it's ready to flip. This usually takes a minute or two, depending on how much batter you use per pancake.
Cook for another couple of minutes on the other side, then remove to a plate and serve!