• In a medium bowl, mix the lemon juice and milk. Let it sit for a few minutes until it begins to curdle. This creates a quick buttermilk substitute.
• In a large bowl, whisk together the flour, baking powder, cane sugar, and activated charcoal, making sure the charcoal powder is fully incorporated into the dry ingredients.
• To the buttermilk, add the yogurt and vanilla extract and whisk until mostly smooth.
• Melt the coconut oil in the microwave or in a small saucepan. Slowly whisk it into the buttermilk mixture.
• Pour the wet ingredients over the dry ingredients and gently fold until just combined. Do not overmix the batter; a few small lumps are perfectly fine.
• Let the batter rest for at least 5 minutes without stirring.
• Meanwhile, heat a non-stick pan over medium heat and lightly grease it with a teaspoon of coconut oil. To test if the pan is ready, add a small drop of water — if it sizzles, the pan is hot enough.
• Ladle about ⅓ cup of batter into the pan. Cook for 2–2½ minutes, until the edges start to look set and bubbles appear and begin to pop on the surface. Carefully flip the pancake and cook the other side for 1–2 minutes, until cooked through.
• After the first pancake, reduce the heat slightly to medium-low if the pancakes are browning too quickly. Repeat with the remaining batter, lightly greasing the pan before each pancake.

Make the raspberry sauce

• In a medium saucepan, combine the raspberries and maple or agave syrup. Cook over medium-low heat until the berries begin to break down slightly.
• Mash them gently with a fork or spoon to release more juice, then cook for another 5 to 10 minutes.
• For a smooth sauce, strain the mixture through a fine mesh strainer or chinois to remove the seeds.
• If making ahead, allow the sauce to cool completely and store it in an airtight container in the refrigerator until ready to use.
• Serve the warm charcoal pancakes topped with raspberry sauce and additional fresh raspberries if desired.