Combine all the dry ingredients- buckwheat flour, baking powder, baking soda,poppyseeds, salt, sugar and zest, in a large bowl.
Whisk all the wet ingredients - coconut milk, vanilla extract, oil, lemon juice, in a small bowl. Pour over the dry mixture. Mix well until no lumps remain. You are looking for a thick pouring consistency.
Heat your paniyaram/appe pan. Lightly brush with oil, fill each cavity with with a spoonful of batter. Cook for 5-7 minutes over low heat. Carefully flip each pancake and cook on the other side for another 5-7 minutes.