Step 1

In a medium bowl, whisk together the oat flour (1 cup + 1 tablespoon), baking powder, poppyseeds and salt. Set aside.

Step 2

In a separate large bowl, whisk together yogurt, egg, lemon zest, lemon juice, almond milk, coconut sugar, vanilla and almond extract until well combined.

Step 3

Add the dry ingredients to the wet ingredients and mix with a wooden spoon until well combined; gently stir in blueberries, if using. If the batter is too thick, add 1 tablespoon milk; if the batter is too thin, add 1 tablespoon more oat flour. (Based on the yogurt brand you use the batter thickness may very slightly.)

Step 4

Lightly coat a griddle with butter and place over medium heat. Add 1/4 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until the pancakes puff up and you see bubbles along the edges. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat a bit. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn.

Step 5

Wipe the skillet clean and repeat with more butter or oil and remaining batter. Makes 8 large pancakes total. Serve with maple syrup and extra blueberries on top.