In large mixing bowl, whisk together flour, baking powder and salt. Set aside. In medium bowl, mix together coconut milk, melted coconut oil, maple syrup, lemon juice, lemon zest and vanilla. Add the wet mixture to the flour mixture. Whisk until just combined.
Heat large skillet over medium low heat. Coat with cooking spray or a tablespoon of coconut oil. Add a heaping tablespoon of batter to the pan. Flip pancakes after about a minute, when golden brown on the underside (they cook quickly). Continue to cook on other side. Repeat with remaining pancake batter. Serve warm.
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|Serving Size: 1 Serving (1122g)|
|Recipe Makes: Servings|
|Calories from Fat: 1645 (82%)|
|Amt Per Serving||% DV|
|Total Fat 182.8g||244 %|
|Saturated Fat 143.2g||716 %|
|Monounsaturated Fat 19.3g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 1278.8mg||393 %|
|Sodium 738.6mg||25 %|
|Potassium 1836.8mg||48 %|
|Total Carbohydrate 57.4g||17 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 55.9g|
|Protein 55.3g||79 %|
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Calories per serving: 2007
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