Instructions

• In a mixing bowl, whisk together 1 cup full-fat canned coconut milk, 3 Tbsp avocado oil (or olive oil), 3 Tbsp pure maple syrup, and 1/2 tsp pure vanilla extract until smooth.
• In a separate bowl, whisk together 1 cup gluten-free all-purpose flour, 1 Tbsp baking powder, 1 Tbsp poppy seeds, about 2 Tbsp lemon zest (from the 4 lemons), and 1/8 tsp sea salt.
• Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be very thick — this is normal. Do not overmix.
• Preheat a large nonstick or well-seasoned skillet over medium-low heat. Lightly grease the skillet with a small amount of the oil listed (use a paper towel or brush to spread the oil).
• Measure 1/4 cup of batter for each pancake and place it onto the hot, greased skillet. Use the back of a spoon or a spatula (or clean fingers) to gently smooth each mound into a circular shape.
• Cook each pancake 2 to 3 minutes, until the edges begin to set and the bottom is golden brown. Carefully flip and cook the other side 1 to 2 minutes, until cooked through and golden.
• Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter, re-greasing the skillet lightly with the oil from the ingredient list as needed.
• Serve the pancakes immediately with your preferred toppings.