Zest an entire lemon and squeeze the juice out. Reserve half for the lemon glaze.
Into a food processor, combine all the wet ingredients (plus half the lemon juice and all of the zest) and blend for a few seconds until combined.
Then, add in the dry ingredients and blend until well-mixed.
Heat up a large griddle to medium heat and using a quarter cup measuring cup, ladle the pancakes on and cook for about 5-7 minutes. The pancakes should be golden on the bottom and drying up on top.
Flip and cook for an additional 2 minutes then transfer to plates.
To make the lemon glaze, combine the powdered erythritol, lemon juice and a splash of almond milk to thin out the consistency. Stir with a spoon, pour over the pancakes and enjoy!