Combine flours, baking powder, salt and lemon zest in a medium bowl.
Whisk together egg, vanilla, maple syrup, lemon juice, coconut oil and milk in a small bowl.
Add the wet ingredients to the dry and stir together with a spatula.
Fold in quinoa until incorporated.
Grease the griddle with fat of choice and pour the batter on the pan to form about a 3-4 inch circle. The batter will be a little thick and will need some guidance with a spatula.
Cook for about 2 minutes until starting to firm up around the edges and bubble in the middle of the pancake, flip and cook on the other side for an additional minute.