In a medium bowl, combine flour, sugar, baking powder, salt and lemon zest.
Beat egg lightly in a medium bowl, stir in oat/almond/coconut milk, melted butter, lemon juice and vanilla. Add liquid to the flour mixture and stir to just until the ingredients start coming together. The batter should still be lumpy. Do not over mix.
Heat a griddle or fry pan/skillet, add 1 teaspoon of vegetable oil, when heated, (if using a fry pan/skillet) swirl the pan to cover the bottom evenly. Add ¼ cup of the batter into the fry pan/skillet and spread the batter evenly. Cook for about 3-4 minutes, until you see the bubbles forming on top of the pancake. Carefully flip the pancake and continue to cook for 2-3 minutes. Transfer pancake to a serving platter. Cook the remaining batter and add vegetable oil as needed.
Serve warm with maple syrup, berries, fruit compote or preserves with whipping cream.
