Mix the flour, baking soda, baking powder, poppy seeds, lemon zest, salt and sugar in a large bowl.
In a separate bowl, whisk together the egg, milk, lemon juice, vanilla extract and melted coconut oil.
Make a well in the dry mixture and pour in a little of the wet mixture. Mix well and gradually add the remaining wet mixture and mix until combined.
Heat a nonstick frying pan or griddle over medium heat with no oil. I prefer not using oil as it stops the pancakes from frying and getting too crispy. If your pan isn't great at not sticking, add a tsp of coconut oil.
Scoop around 1/4 or a large spoonful of batter in to the pan per pancake. Use the back of the spoon to spread it out in to a saucer-sized pancake. I do around 2-3 at a time.
Cook for 2-3 minutes on each side.
Meanwhile, chop the strawberries.
Serve topped with the chopped strawberries and a drizzle of maple syrup!