Lemon Coconut Pancakes

1In a mixing bowl, whisk together the eggs (2) and coconut milk (1 cup) until well combined.

2Add the lemon zest and juice to the mixture and stir well.

3Gradually add the flour (1 cup) and sugar (2 tbsp), stirring until a smooth batter forms.

4Heat a non-stick pan over medium heat and lightly grease with oil or butter.

5Pour a ladleful of the pancake batter onto the pan and cook until bubbles form on the surface, then flip and cook the other side until golden brown.

6Repeat with the remaining batter, adding more oil or butter to the pan as needed.

7Serve the lemon coconut pancakes warm with your favorite toppings such as maple syrup, fresh berries, or whipped cream.