Lemon Curd Pancakes

Combine the coconut milk and the lemon zest in a small saucepan and whisk together.
In a small mixing bowl, add the lemon juice and the cornstarch and whisk to thoroughly dissolve.
Use a spatula to add the lemon juice mixture to the coconut cream mixture and stir. Add the maple syrup and whisk again until the mixture is well combined.
Place the saucepan over medium heat and bring the mixture to a low bubble, whisking often. It will start getting thick after 4-8 minutes. Use a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan.
Once the mixture thickens and is more of a ‘sauce’ texture, remove the saucepan from the heat to taste and adjust the flavors as needed - adding more lemon zest or maple syrup. I like the lemon curd to be tart.
Let it rest for 15 minutes, then whisk the mixture once more and transfer to a glass bowl and cover.
Refrigerate the lemon curd for 5-6 hours (or overnight) until it is completely chilled and set.

In a medium bowl, beat the egg with a wire whisk until fluffy. Add the milk and oil, whisking it together until it's combined and frothy.
In a separate bowl, mix the dry ingredients (flours, sugar, baking powder, and salt) together. With a wooden spoon, mix the dry four mixture into the wet until a batter forms.
Heat the griddle or skillet over medium-high heat (375°F). (To test the griddle, sprinkle it with a few drops of water, if bubbles jump around, the heat is just right.) Brush the griddle with vegetable oil if necessary (or spray with cooking spray before heating).