Instructions

1. Put the eggs, oats and flour, coconut milk in a blender and whiz until you get a thick, smooth paste. Add more coconut milk if it's too thick. Stir in the lemon zest.
2. If you have time, rest the batter for 15-30 minutes.
3. Heat a lightly oiled pancake griddle, then add dollops of the batter, spreading them into circle shapes (or use silicon pancake moulds).
4. Cook for a minute or so, until the surface is no longer wet, then flip them over and cook for another minute or so, until golden.
5. Transfer them to a plate and repeat with the remaining batter.
6. Serve the pancakes at room temperature.