Wash and soak quinoa overnight for 12-24 hours.
In the morning, drain and rinse quinoa, and add it to your blender. Add oats, 1/2 cup coconut, milk, banana, vanilla, baking powder, and cinnamon. Blend on high for about 40 seconds, until completely smooth, scraping down the sides as necessary.
Add remaining coconut and lemon zest and stir to combine.
Pre-heat your griddle or frying pan. Be sure to test the temperature this way: Get your fingers wet with water and flick the water onto the griddle. Get your fingers wet with water and flick the water on to the griddle. The water should dance and sizzle gently. If the water evaporates immediately, the griddle is too hot. If the water sits there steaming, the griddle is too cold.
Pour a little batter onto the griddle for each pancake. Cook until the surface is covered with little bubbles and bottom is golden and beginning to brown (2-3 minutes), and then flip.
Serve with berries, fruit, or maple syrup. Enjoy!