preheat oven to 200F.
in a large nonstick skillet, fry bacon to your preferred doneness. remove bacon from pan and place on a plate lined with paper towel to absorb excess grease. turn off the stove and leave remaining bacon grease in the pan to cook your pancakes in.
make oat flour: place rolled oats in a food processor and pulse until only small bits remain.
in a medium-sized bowl, combine oat flour, coconut/gluten-free flour, baking powder, cornstarch, sea salt, and poppy seeds. whisk dry ingredients together until well combined.
in a small bowl, rub lemon zest (leaving a little for garnish) and brown sugar together using a small spoon until the oils from the lemon zest start to mix into the sugar.
in a separate small bowl, whisk together vanilla extract, eggs, coconut oil, lemon juice, and dairy-free milk.
create a hole in the middle of the dry ingredients (bowl from step 3), add the lemon zest brown sugar mixture and lemon juice milk mixture (small bowls from steps 4 and 5) into the hole of the dry ingredients then mix until all the ingredients are completely incorporated into a batter.
heat the frying pan with bacon grease from step 1 (or a large nonstick skillet with oil of choice) over medium-low to medium heat. using a 1/4 measuring cup, scoop batter onto heated pan forming small circles. fry the pancakes about 2 minutes per side (or flip them when you see bubbles pop on the top). once pancakes are cook through and golden, place them on a baking sheet in the oven (preheated to 200) to keep warm while you finish frying the additional batches of pancakes. I made four batches of three pancakes each, twelve pancakes total 🙂
top with butter (or vegan butter if dairy-free) and maple syrup plus a sprinkle of lemon zest then enjoy!