Preheat a stainless steel skillet on medium-low heat. Grease with butter or fat of choice.
Combine the flours, sugar, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk the eggs, milk, avocado oil, and lemon juice, then add to the flour mixture. Stir until combined.
Pour or spread about 1/4 cup batter onto pre-heated skillet, spacing pancakes at least a couple inches apart. Cook for 2-3 minutes, until air bubbles appear on the top, then gently flip to cook an additional 2-3 minutes on the other side.
If pancakes cook too quickly on the outside, but are undercooked on the inside, turn the heat down.
Serve with butter and maple syrup for a classic pancake experience.